Nov 06, 2016 09:35AM
By Pam Kessler
Fall is the perfect time of the year for apple pie. Apples are crisp, flavorful and abundant. Diablo Valley Farmers’ Market invited Chef Debbie Shavar from Buttercup Bar & Grill to demonstrate her famous Upside Down Apple Walnut Praline Pie at their Saturday Shadelands Business Park market.
5 large Granny Smith apple (about 2 1/2 lbs.)
3/4 cup granulated sugar
3 T. flour
2 t. cinnamon
4 T. butter
¾ cup brown sugar
3/4 cup chopped walnuts
2 pre-made pie crusts (Pillsbury makes one ready to go)
Preheat oven to 400 degrees. Line a 9 in metal pie pan with a 14 x 14 inch piece of wax paper and spray it with nonstick cooking spray.
Peel, quarter and core apples. Cut into 3/4 in slices.
Place in a large bowl and add sugar, flour and cinnamon. Toss well to coat and set aside.
Melt butter and brown sugar in a small saucepan over moderate heat.
Cook, stirring until melted about 3 minutes. Stir in walnuts and remove from heat.
Spread praline over the bottom of the wax paper in the pie tin. Top with a pie crust.
Pour the apple filling with its juices into the crust, mounding in the center.
Press down firmly. Place the top crust over the apples. Trim edges leaving a 3/4 inch border.
Fold top and bottom crusts together and flute. Cut a 1 inch circle in the center of the pie.
Bake for 15 minutes and then lower the temperature to 325 degrees. Bake for 1 more hour.
Remove from oven and cool. Refrigerate overnight.
Serve Heat a large skillet over moderately high heat for 2 minutes.
Place pie in the skillet and heat for a few minutes. Invert pie on a plate and peel off wax paper.
Serve with vanilla ice cream.