Skip to main content

Walnut Creek Magazine

It's Time To Start Thinking About Thanksgiving Pie

UPSIDE DOWN APPLE WALNUT PIE
BY CHEF DEBBIE SHAHVAR, BUTTERCUP

INGREDIENTS:  
Apple Filling
5 large Granny Smith apples (about 2 1/2 lbs.)
¾ cup granulated sugar
3 T. flour
2 t. cinnamon
Praline
4 T. butter
¾ cup light brown sugar
¾ cup chopped walnuts
2 pre-made pie crusts (Pillsbury makes one ready to go)

DIRECTIONS:

Preheat oven to 400 degrees. Adjust rack to center of oven.

Line a 9-inch metal pie pan with a 14 x 14 piece of wax paper and spray it with nonstick cooking spray. 

To make filling: 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.

To make praline: Melt butter and brown sugar in a small saucepan over moderate heat. Cook and stir until melted, about 3 minutes. Add walnuts and remove from heat. Set aside to cool.

To assemble: Spread cooled praline over bottom of wax paper in pie tin. Top with a pie crust.  Pour apple filling into crust, mounding in center. Press down firmly. 
Place top crust over apples. Trim edges leaving a 3/4-inch border. 
Fold top and bottom crusts together and flute. Cut a 1-inch circle in center of pie.
Bake for 15 minutes at 400 degrees, then lower to 325 degrees. Bake for 1 more hour. 
Remove and cool. Refrigerate overnight.

To serve:  Heat a large skillet 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.
 

 

Stay Connected with our Weekly Newsletter
Best spots for food, booze, and fun.
Social Media