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Topsy-Turvy Apple Pecan Pie Recipe

Serves 4


  • 1/4 cup softened butter or margarine
  • 1/2 cup pecan halves
  • 2/3 cup firmly packed brown sugar
  • Pastry for 2-crust pie
  • 6 cups sliced tart apples
  • 2 tbsp lemon juice
  • 1 tbsp flour
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt


1. Spread softened butter evenly on bottom and sides of 9-inch pie pan.
2. Press pecan halves, rounded side down, into butter.
3. Pat brown sugar evenly over pecans.
4. Roll out enough pastry for 1 crust; place in pie pan over sugar; trim, leaving 1/2-inch overhang.
5. Combine remaining ingredients; pour into pie pan, keeping top level.
6. Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute.
7. Prick top of pie with fork.
8. Bake in hot oven (450 F) for 10 minutes; reduce heat to moderate (350 F); bake for 30 to 45 minutes or longer, or until apples are tender.
9. Remove from oven.
10. When syrup in pan stops bubbling, place serving plate over pie; invert.
11. Carefully remove pie pan.
12. Serve hot.


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Main Ingredient:Fruit / Apple
Preparation Method:Baking

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