Upside Down Apple Pie with Store Bought Dough
A favorite dessert scaled down and baked in a 6 inch pie dish.
Servings 6
Cost 5
Ingredients
- ½ cup chopped pecans or walnuts
- ¼ cup packed brown sugar
- 3 tablespoons butter melted plus about 1 tablespoon for greasing dish
- ½ box ready to bake pie crusts 1 crust
- 2 medium Granny Smith apples about 10 oz peeled, cut into 1-inch chunks
- 1 large red apple, Fuji or Jonathan about 6 oz, peeled, cut into 1-inch chunks
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 375 degrees F. Meanwhile, unroll the dough and let the dough sit at room temperature for about 20 minutes.
- Brush a 6 inch pie dish generously with about a tablespoon of the butter. .
- Mix together the nuts, brown sugar and 3 tablespoons of melted butter and spread over the bottom of the dish, pressing tightly.
- Roll out the dough so it’s just slightly larger and cut in half to make two semicircles. Drape a semicircle of dough over the pie dish with the nuts. Since you will be working with a half circle rather than a circle, you’ll need to trim the areas with the most overhang and press the pieces you’ve trimmed around the edges
- Mix together the apples, sugar, flour, cinnamon and nutmeg and press mixture as tightly as you can into the dough lined pan. You may not use it all. Just press as tightly and fit as much as possible.
- Lay the remaining pie dough over the apples, then trim with scissors and put trimmings over, pressing to seal, all of the exposed apples so that you have a big dome of dough covered apples.
- Bake at 375 for 50 minutes, covering edges with foil if you need to. Let stand 10 minutes after baking.
- To serve, carefully flip onto a serving plate. Scrape out any nuts that are sticking on top and pile them on the pie, patching any torn areas.