For a true twist on an
all-American classic--the apple pie--try making it without apples!
Upside-Down
Mock Apple Pie
- 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
1 (15-ounce) package ready-to-use refrigerated pie crusts (2
crusts)
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.
- Heat 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 10 servings.
Prep Time: 40 min.
Total Time: 1 hour 45 minutes (including cooling)
Note: To prevent crust
from overbrowning, cover edge with foil near end of baking time,
if necessary.
Special Extra: To reheat
pie before serving, bake in 200 F oven 20 minutes or just until
warmed.
Recipe and photograph provided
courtesy of www.ritzcrackers.com; through ARAcontent.
