Recipe

Apple Pecan Ooey Gooey Upsidown Pie Recipe

Add Step-by-Step Photos	Annette092964 / All my dishes 1 year, 10 months ago Make your company say WOW! This is an awesome way to make an apple pie stand out in a crowd! Prep:30m Cook:4045m Servings:68	Annette0929
	apple pecan pie

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adamdlm

busmamawil

Ingredients

3 lbs of granny smith apples, peeled and sliced

1 stick of butter any will do

1cup brown sugar

2 tsp cinnamon

6 Tablespoons small tapioca beads

1/4 tsp alspice if you like "I dont"

1/4 tsp nutmeg if you like "I dont"

1/8c water

1/8c evaporated milk

1tsp white sugar

pecans ..as many as you like whole, chopped anyway your heart desires.

and to make it easy on those who dont roll their own crust..

1 pkg of Pillsbury pie crusts. 2 shells at room temperature

TIDBIT: frying of apples... I do this to cut down cooking time on the pie and it turns out even better also even a different taste then the normal pie... I fry my apples in the butter add the spices while cooling, the tapioca, and the water.. before I place them in the pie shell... I let them get room temperature before placing in the pie shell..the shell will still raise up like the apples were stacked high. But either way works ;)

TAPIOCA: this is just a filler as flour would be used. It comes out clear and full of that apple pie flavor. Do not use the big beads or you'll be lookin at your pie like its alive lol

Directions

1 large pie pan

line the bottom with 1/4c. brown sugar and 1/2 stick of butter dabbed on the brown sugar cover with pecans as many as you like decorate with them do as you please..

2. Roll out the thawed "room temp" pie shell just a tad larger then it already is as to cover the larger of the pie pans.

3. place 1 rolled out pie shell on top of the pecans, butter, brown sugar layer

4. in a large mixing bowl combine the water, apples, brown sugar, butter tapioca beads, cinnamon a must.. the other spices are up to you....let stand 10min

5.pour apple mixture in the 1st pie shell and heap them if you didn't fry them as I do..

6. take your last pie shell roll it out even larger then the last to cover the heap of apples. Fold under the edges and pinch off all the way around. With your hand or brush, brush on the evaporated milk then sprinkle the sugar over that.

7. if you've ripped a couple holes in the pie shell dont worry , add a couple more to the top to let it vent as it cooks.

Bake at 325-350 for approx. 40min. Covering the pie edges with foil for the first 30min to keep them from burning.

NOW FOR THE FINAL MOMENT!!!

After the pie comes out of the oven... place a plate of your choice over the top.. flip that baby upsidown "up side down" and let the pan set for a moment so it releases all the gooey substance. Do not let the pie cool before flipping or she's gonna stick to the pan ; ) Flip her while shes hot ladies n gents!!!!

The evaporated milk will not only make the crust flakey but will keep it firm and turns out a beautiful brown. Alot of people use milk..mama always said evaporated is the best!!!

Will post a pic in a couple weeks when I get ready to make this again..this was hard to explain since I dont have a recipe but only the one in my head. Enjoy yall!

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Comments

zanna 1 year, 10 months ago said:
Great post,thanks I know my grandson will luv it:).

patticasas 1 year, 9 months ago said:
WOW!
This sounds awsome. I am not very good with deserts and i don't know why because I love sweets, but i need to start getting more involved in cooking desert. I will give this a try and please pray to god that i will not burn the cake because for some reason when it comes to deserts something terrible always go's wrong with me. I sometimes think that i was not ment to bake cakes (hahaha).
Than's...=)cross your fingers..........

busmamawilliams 1 year, 4 months ago said:
I love tapioca any way, any how! So I know i'll love your recipe. Thanks!

adamdlm 8 months, 3 weeks ago said:
TAPIOCA is kinda wierd in this i just made it last night. it is to die for in flavor, and it was fun to make.

annette092964 7 months ago said:
You have to love a mom who had more ways then one to substitute for flour! I dont use flour in any of my pies.. that Tapioca holds the flavors soooo well!! Hope u didn't use the big beads those remind me of fish eggs or big fish eyes LOL Glad yall love the recipe.. I'll be back soon with more recipes!! And noticing your tapioca flour..I guess tapioca flour can be used but your gonna use more to thicken.. and you wont have those little beads full of flavors. Good Luck with it though let me know what you think.

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