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.