UPSIDE DOWN CARAMEL APPLE PIE
Really good Apple Pecan pie.
Provided by Donna
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.
- Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.
- Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.
- Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 54.5 g, Cholesterol 3.8 mg, Fat 19.7 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 4.9 g, Sodium 252.1 mg, Sugar 28.1 g
UPSIDE-DOWN APPLE PIE
This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. -Susan Frisch, Germansville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes. , Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. , In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently., On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry. , Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary)., Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.
Nutrition Facts : Calories 613 calories, Fat 26g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 270mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 4g fiber), Protein 5g protein.
UPSIDE-DOWN CARAMEL APPLE PIE
I have been in search of a recipe for a homemade caramel apple pie to duplicate the toes curling, eyes rolling, I am going to die from sheer pleasure taste of the caramel apple pie The Fresh Market makes. (I know a mass produced supermarket pie that is to die for! I turned up my nose at it until my father made me take a bite of his and then I had to have my own.) This isn't it but it is still a very yummy caramel apple pie and it is upside-down to boot which makes it stand out from just a regular pie on a holiday table or for guests. I found this recipe in an old Pampered Chef book and have made it with great results and received many compliments and recipe requests.
Provided by JPsBarbie
Categories Low Protein
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- For glaze combine brown sugar, butter, and corn syrup and spread evenly in Stoneware Pie Plate. (These are the only pie plates I use and have never had anything but good results. Not sure if the pie will stick in a different type of pie plate.) Sprinkle pecans evenly over sugar mixture and top with 1 pie crust. Set aside.
- For filling combine brown sugar, butter, flour, cinnamon, and nutmeg in a bowl and set aside. Peel, core, and thinly slice apples and sprinkle with lemon juice.
- Place half the apples on pastry-lined pie plate and sprinkle with half the brown sugar mixture. Repeat layers and place remaining crust over the top. Fold edges of top crust under the edge of the bottom crust to seal and flute edges. Cut several slits in top.
- Bake 50-60 minutes or until golden and apples are done. Let stand for about 5 minutes and then carefully loosen edges and invert pie onto serving plate. Scrape any of the remaining caramel topping onto the pie. Cool for at least 1 hour before serving.
Nutrition Facts : Calories 482.8, Fat 21.6, SaturatedFat 7.1, Cholesterol 7.6, Sodium 280.7, Carbohydrate 70.8, Fiber 5.1, Sugar 35, Protein 4.5
MICHAEL'S UPSIDE DOWN APPLE PIE
Provided by Food Network
Categories dessert
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- To make pastry sift flour into a bowl. Cut cold butter into small pieces with a wire cheese cutter. Add butter to flour and work it into the flour with the back of a fork. Do not use your hands or anything that would add heat to the mixture. When the butter has been worked into the flour as much as possible, add ice water, 1 tablespoon at a time and mix it in with a large spoon. It will probably only take 2 or 3 tablespoons of water to form the dough. As soon as the dough can be rolled into a ball in the bowl put it in plastic wrap and place it in the refrigerator.
- When the dough has been in the refrigerator for 1/2 hour, start to coat the bottom of the pie pan. I prefer to use the deepest pie pan I can find. Spread 1 tablespoon of butter over the bottom and sides of the pie pan. Depending on the size of the pan you might have to use more or less, but I like my coating to be generous. Then sprinkle 1/3 cup of brown sugar over the butter, with a light coating covering the bottom and sides. As with the butter you may have to use more or less depending on pan size. Then place the pecan nut halves, flat side up, on the bottom and sides of the pan. I start in the middle with 1 nut and then put the rest in circles around the center, closely spaced. Finish with a layer of nuts covering the side of the pan. The entire bottom and sides should be covered with nuts. Next take the dough out of the refrigerator, cut the ball in 1/2, wrap 1/2 in the plastic wrap and put it back in the refrigerator. Roll out the other 1/2 taking care not to handle the dough too much. Place the rolled out dough in the pie pan over the pecan nut coating, and trim the edges. Cover with plastic wrap and put in the refrigerator.
- Preheat the oven to 450 degrees F.
- To make the filling place 1/4 cup of butter and 1 cup of sugar in a small pan and cook over medium heat. When the butter and sugar have mixed into a liquid form add 1/2 vanilla bean. Stir the mixture constantly until it starts to turn brownish, or caramelized. Then remove it from the heat. Fill a large bowl with cold water and squeeze in 1/2 of the lemon. Peel the apples, cut into thin slices and put into the bowl with cold lemon water. I like to cut the slices rather thin, 1/8-inch or so. In a small bowl mix together 1 rounded teaspoon cinnamon, 1 pinch nutmeg, and 2 tablespoons of all-purpose flour. Drain the apples in a colander and wipe all water out of the large bowl. Put the apples back in the bowl and sprinkle with the cinnamon, nutmeg and flour mixture. Mix until they are all covered.
- Take the pie pan out of the refrigerator and put 1/2 on the apples over the bottom pastry layer. Squeeze 1/2 of the lemon into the caramelized butter and sugar mixture, mix and pour half of the mixture through a sieve onto the apples. Layer the other 1/2 of the apples on top of that and pour on the rest of the caramelized mix. The pie should be just slightly over filled, and formed to a dome in the middle. Remove the second half of the pastry ball from the refrigerator and roll it out. Brush the bottom lip of the pie pastry with water to help form a seal. Place the rolled pastry on top of the pie and trim with kitchen scissors. Crimp the edges together with your fingers to make a good seal between the top and bottom pastry layers. Cut 3 small slits in the top to allow steam to escape. Place pie on a cookie sheet and wrap aluminum foil around the pie edges.
- Place the cookie sheet and pie in the center of the oven and allow to cook for 15 minutes. Then reduce the heat to 350 degrees F and cook for an additional 25 minutes. Remove the aluminum foil and check the crust to see if it is golden brown. You will probably have to continue to cook for another 5 to 10 minutes for the crust to turn golden brown. Remove the pie from the oven and allow it to set for 5 minutes. Then place a large plate over the top of the pie and flip it over. Gently lift the pie pan off of the pie. It should come off clean, but if any pecans stick to the pie pan remove them and put them back on the pie. Allow to cool at least 1 1/2 hours before cutting.
UPSIDE-DOWN CARAMELIZED APPLE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter the sides of a 9-inch cake pan (not a springform pan).
- Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
- To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
- Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
- Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.
CARAMEL APPLE UPSIDE-DOWN CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, baking powder, eggs, oil, milk, vanilla extract, butter, dulce de leche, granny smith apples, vanilla ice cream
Provided by Alvin Zhou
Categories Desserts
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
- In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
- Immediately pour the dulce de leche mixture into a round baking pan.
- Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
- Pour the cake batter on top of the apples and spread the batter evenly on top.
- Bake for 25 minutes, then cool until bottom is slightly warm.
- Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
- Slice and serve with ice cream!
- Enjoy!
Nutrition Facts : Calories 583 calories, Carbohydrate 81 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, Sugar 50 grams
CARAMEL APPLE UPSIDE-DOWN CAKE
This is truly a wonderful fall treat! It is warmly spiced, not overly sweet, and those tender, buttery caramel apples on top are a lovely touch. Serve this lightly warmed with vanilla ice cream, or call it a coffee cake and serve it for breakfast-your choice!
Provided by Rebekah Rose Hills
Categories Upside-Down Cake
Time 2h5m
Yield 12
Number Of Ingredients 13
Steps:
- Spray an 8- or 9-inch round cake pan with nonstick spray.
- Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
- Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cinnamon, baking powder, and salt together in a bowl.
- Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
- Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
- Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 165.4 mg, Sugar 28.6 g
UPSIDE- DOWN CARAMEL PEAR PIE
Make and share this Upside- Down Caramel Pear Pie recipe from Food.com.
Provided by Carmen B.
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 19
Steps:
- Make the crust:.
- Preheat oven to 375°. In a large mixing bowl, stir together flour, sugar and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball. Wrap ball in plastic wrap and refrigerate at least 30 minutes.
- When chilled, cut dough in half. On a lightly floured cutting board or counter, roll each dough half out into an 11-inch circle. Let crusts sit until ready to assemble pie.
- Make the filling:.
- Line a 9-inch pie plate with a 14-inch circle of heavy-duty foil. Spread the 2 tablespoons butter over bottom of lined pie plate, using all the butter.
- Press pecan halves (outsides facing down) into butter in a decorative circular pattern around bottom of pie plate. Sprinkle nuts with brown sugar.
- Spray edges of foil-lined pie plate with cooking spray; set aside.
- In a large mixing bowl, using a wooden spoon, stir together sugar, flour, spices and salt; add pears and toss gently to coat; set aside.
- Assemble the pie:.
- Transfer one of the prepared pie crusts to the pie plate, placing it over pecans; press down evenly. Top with pear mixture and dot with butter.
- Cover pears with second pie crust, roll edges under and crimp as desired. Cut several slits in the crust to allow steam to escape.
- Bake 10 minutes, then reduce heat to 375° and bake an additional 35 to 40 minutes, or until crust is nicely browned.
- Let pie cool 5 minutes, then invert onto a serving plate. To garnish, drizzle pie with caramel topping and serve warm, with whipped cream, if desired.
Nutrition Facts : Calories 5238.6, Fat 263.5, SaturatedFat 67.3, Cholesterol 93.2, Sodium 1611.9, Carbohydrate 718.2, Fiber 44.4, Sugar 349.8, Protein 42.5
UPSIDE-DOWN APPLE PECAN PIE
I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more. -Becky Berger, Deerfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle., Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment; coat paper with cooking spray and set aside., In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down., On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edge., In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pastry to fit top of pie; place over filling. Trim and seal edges. Cut slits in pastry., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving.
Nutrition Facts : Calories 791 calories, Fat 44g fat (19g saturated fat), Cholesterol 68mg cholesterol, Sodium 483mg sodium, Carbohydrate 96g carbohydrate (53g sugars, Fiber 4g fiber), Protein 7g protein.
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