Upside-Down Mock Apple Pie
For a true twist on an all-American classic—the apple pie—try making it without apples!
1 1/2 cups granulated sugar
2 teaspoons cream of tartar
1 1/3 cups water
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter or margarine - divided use
1/4 cup packed brown sugar
3/4 cup PLANTERS Pecan Halves
Pastry for 1 (9-inch) double-crust pie*
36 RITZ Crackers, coarsely broken (about 1 3/4 cups)
1/2 teaspoon ground cinnamon
- Mix granulated sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low 15 minutes. or until mixture is reduced to 1 1/2 cups. Stir in zest and juice; cool 30 minutes.
- Preheat oven to 425°F (220°C).
- Melt two tablespoons butter; pour into 9-inch pie plate. Tilt to coat bottom and side of pie plate. Sprinkle with brown sugar. Starting in center of pie plate, arrange nuts, tops side down in circular pattern on bottom. Line pie plate with one crust as directed on package; place cracker crumbs in crust. Pour sugar syrup over crumbs. Cut remaining butter into small pieces; place over filling. Sprinkle with cinnamon; cover with remaining crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place on parchment-covered baking sheet.
- Bake 30 to 35 minutes or until golden brown. Let stand five minutes. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Serve pie warm or cool completely before serving.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Tip: To prevent crust from overbrowning, cover edge with foil near end of baking time, if necessary.
Recipe and photograph provided courtesy of www.ritzcrackers.com; through ARAcontent.