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Caramel-Pecan Upside-Down Chai Apple Pie

(15)
  7 reviews
  • 20 min prep time
  • 60 min total time
  • 10 ingredients
  • 8 servings
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This state fair pie contest winner is no ordinary apple pie. The chai and spices really add a new twist!

State Fair Pie Competition 2010
Lawrence Hartman
Catonsville, Maryland

Ingredients

Crust

1
cup pecans, chopped
1/3
cup butter, melted
1/2
cup packed brown sugar
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3
cups peeled, cored and sliced apples
3
tablespoons butter
2/3
cup chai tea latte concentrate
Dash ground cinnamon
Dash ground cloves
2
tablespoons packed brown sugar

Steps

  • 1 Heat oven to 375°F.
  • 2 In 9-inch pie plate, combine pecans, melted butter and 1/2 cup brown sugar. Place 1 pie crust on top of pecan mixture in pie plate.
  • 3 In 10-inch skillet, cook apples with 3 tablespoons butter over medium-high heat 2 minutes; add the chai tea. Cover; cook 2 to 3 minutes. Add cinnamon and cloves. Drain apples and place in the pie crust; sprinkle 2 tablespoons brown sugar on top.
  • 4 Cover filling with second crust; seal edges and cut a few slits in top crust to allow for venting.
  • 5 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 375°F 35 to 40 minutes or until crust is golden brown. Remove from oven; immediately turn pie upside down onto serving plate.
  • 1 Heat oven to 375°F.
  • 2 In 9-inch pie plate, combine pecans, melted butter and 1/2 cup brown sugar. Place 1 pie crust on top of pecan mixture in pie plate.
  • 3 In 10-inch skillet, cook apples with 3 tablespoons butter over medium-high heat 2 minutes; add the chai tea. Cover; cook 2 to 3 minutes. Add cinnamon and cloves. Drain apples and place in the pie crust; sprinkle 2 tablespoons brown sugar on top.
  • 4 Cover filling with second crust; seal edges and cut a few slits in top crust to allow for venting.
  • 5 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 375°F 35 to 40 minutes or until crust is golden brown. Remove from oven; immediately turn pie upside down onto serving plate.

Expert Tips

This pie needs to be inverted immediately to avoid sticking in the pie plate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
310),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
440mg
440%;
Total Carbohydrate
57g
57%
(Dietary Fiber
2g
2%
  Sugars
30g
30%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
6%;
Iron
2%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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