Apple Walnut Upside-Down Pie
Nothing is as homey as the smell of an apple pie baking, and this pie looks and tastes like you spent hours in the kitchen!
2 (12-ounce) packages STOUFFER'S Harvest Apples, defrosted according to package directions
Pastry for (9-inch) double-crust pie
3 tablespoons butter, melted
1/2 cup firmly packed brown sugar
1/3 cup chopped walnuts
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1/2 tablespoon ground cinnamon
- Preheat oven to 375°F (190°C).
- Beat butter and brown sugar in a medium mixing bowl until light and fluffy. Spread onto bottom of a 9-inch pie plate. Top with nuts. Top with one pastry, being careful not to make holes in pastry with nuts. Trim dough to make even with edge of pan.
- Combine escalloped apples, granulated sugar, flour and cinnamon in a medium bowl; place over pastry. Place remaining pastry over apple mixture and trim even with edge of pan; prick top crust with the tines of a fork. Seal crust edges by rolling the edges toward center of pie. There should be no crust touching rim of pan.
- Bake for 50 to 55 minutes. Carefully run knife around edge of plate to loosen pie; invert onto serving plate. Let stand for 2 minutes; remove pan.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.