head-over-heels apple pie

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I call this Head-Over-Heels Apple Pie because--not only for the obvious reason but--when your man tastes this he will be in love! Who wouldn't be? Recipe & Photo: Tidymom.net

(2 ratings)
yield 6 -8
prep time 25 Min
cook time 50 Min

Ingredients For head-over-heels apple pie

  • 1 c
    pecans, chopped
  • 1/2 c
    brown sugar, firmly packed
  • 1/3 c
    melted butter
  • 1 pkg
    refrigerated pie crust
  • 1 tsp
    all purpose flour
  • 6 c
    apples, peeled and sliced
  • 1/4 c
    sugar
  • 2 Tbsp
    all purpose flour
  • 1/2 tsp
    cinnamon
  • 1/8 tsp
    nutmeg

How To Make head-over-heels apple pie

  • 1
    In a 10-inch pie plate, combine pecans, brown sugar, and butter, spreading evenly over bottom of pan.
  • 2
    Prepare the pie crust, flouring both sides. Place one crust over the top of mixture in pan, pressing the crust down around the sides of the pan.
  • 3
    In a large bowl, mix apples, sugar, flour, cinnamon, and nutmeg. Toss lightly.
  • 4
    Spoon apple mixture into the pie-crust lined plate. Add second pie crust and flute edges. Cut several slits in top for steam to escape and place on a cookie sheet.
  • 5
    Bake pie in a preheated 375-degree oven for 40-50 minutes or until golden brown.
  • 6
    After cooling about 5 minutes, place a serving plate over the pie and carefully invert. Remove the pie pan. If some nuts stick in the pan, gently remove them with a knife and replace them on the pie. Cool at least 1 hour before serving.
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