(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsPies, Cobblers, Crisps pg 1APPLE PIES, STRUDELS etc >  Upside Down Mock Apple Pie


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.


You could add cinnamon and caramel to a traditional apple pie, but does that really make it different? For a true twist on this all-American classic, try making it without apples!
Prep Time: 40 min.
Total Time: 1 hour 45 min. (incl. cooling)
Makes: 10 servings


· 1½  cups granulated sugar
· 2 teaspoons cream of tartar
· 1-1/3  cups water
· 1 teaspoon lemon zest
· 2 tablespoons fresh lemon juice
· 1/4 cup (1/2 stick) butter or margarine, divided
· 1/4 cup packed brown sugar
· 3/4 cup PLANTERS Pecan Halves
· 1 pkg. (15-oz.) ready-to-use refrigerated pie crusts (2 crusts)
· 36 RITZ Crackers, coarsely broken (about 1¾ cups)
· 1/2 teaspoon ground cinnamon


Mix granulated sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low 15 min. or until mixture is reduced to 1½ cups.  Stir in zest and juice; cool 30 min.

Heat oven to 425° F.

Melt 2 tablespoons butter; pour into 9-inch pie plate. Tilt to coat bottom and side of pie plate.
Sprinkle with brown sugar.
Starting in center of pie plate, arrange nuts, tops side down in circular pattern on bottom. Line pie plate with 1 crust as directed on package; place cracker crumbs in crust.
Pour sugar syrup over crumbs.
Cut remaining butter into small pieces; place over filling.
Sprinkle with cinnamon; cover with remaining crust.
Seal and flute edge. Cut several slits in top crust to permit steam to escape.
Place on parchment-covered baking sheet.

Bake 30 to 35 min. or until golden brown.
Let stand 5 min.
Place serving plate over pie; carefully invert pie onto plate. Remove pie plate.

Serve pie warm or cool completely before serving.

Note: To prevent crust from overbrowning, cover edge with foil near end of baking time, if necessary.
Special Extra: To reheat pie before serving, bake in 200° F oven 20 min. or just until warmed.



  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages