November 8 2010
This is a long time favorite at Guppy's. We hope you enjoy Making and eating it.
Apple Walnut Upside Down Pie
Yield. - 2 Pies
Temp. - 350 Degrees
Butter (Unsalted) 6oz
Light Brown Sugar 12oz
Chopped Walnuts 10oz
10 Inch Pie Shells 4 Each
Granny Smith Apples (Large) 8 each (peeled, corse and sliced)
In a heavy gauged pan melt butter making sure it does not boil, slowly add sugar until all sugar is incorporated, add walnuts and pull it off the stove.
Line two 9 inch pie pans with deli paper makes sure it comes up the sides of the pie pan, lightly grease with butter.
Put equal amounts of caramel mixture in each pie pan.
Press caramel mixture with pie shell (store bought)
Let it cool for 10 min under refrigeration.
Sugar 16 oz
Cinnamon 1 table spoon
Nutmeg ½ tea spoon
Mix apples in cinnamon mixture and place equal amounts in the pie shells. Place the other pie shells on each of the pies. Let the shells soften for 5 min then crimp sides down firm so the pie is air tight.
Poke three holes on top
Bake in a preheated oven (350 degrees) for one hour,
or until golden brown.
Pull pies out of the oven and let it stand for one hour
Turn pie up side down remove pie pan and deli paper