UPSIDE-DOWN PLUM-PECAN PIE
Steps:
- 1. Cut 15-inch circle from heavy-duty aluminum foil. Line pie plate, 9 X 1 1/4 inches, with foil circle, leaving 2 inches overhanging edge.2. Spread butter over foil lining. Place pecan halves, rounded sides down, on butter. Mix brown sugar and corn syrup drop by small spoonfuls evenly over pecans and foil.3. Heat oven to 450°. Make pastry as directed-except roll first round of pastry into 11-inch circle. Ease into pie plate over pecans and brown sugar mixture. Mix remaining ingredients pour into pastry-lined pie plate.4. Roll other round of pastry into 12-inch circle. Fold into fourths cut slits so steam can escape. Place over filling and unfold seal and flute. Turn up overhanging foil to catch juices and to prevent crust from excessive browning. Bake 10 minutes.5. Reduce oven temperature to 375°. Bake 35 to 40 minutes longer or until crust is brown and juice begins to bubble through slits in crust. Cool 5 minutes. Turn foil away from pastry. Place heatproof serving plate upside down onto pie plate turn serving plate and pie plate over. Peel off foil. Cool about 25 minutes or until warm. Serve warm.*Spreads with at least 65% vegetable oil can be used.NUTRITION FACTS: 1 Serving: Calories 515 (Calories from Fat 260) Fat 29g (Saturated 7g) Cholesterol 0mg Sodium 340mg Carbohydrate 62g (Dietary Fiber 3g) Protein 5g % DAILY VALUE: Vitamin A 10% Vitamin C 6% Calcium 2% Iron 10% DIET EXCHANGES: Not RecommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Jay
jay@aol.comI'm not a baker, but this recipe seems easy enough to try.
Naveed Mughal
n.mughal@hotmail.comThis pie looks delicious! I'm going to pin it for later.
Dee
dee19@gmail.comI'm not sure if I have all the ingredients for this pie. Can I make substitutions?
Khani Peshoo
p_k64@hotmail.comThis pie is perfect for a summer gathering.
Onwuanuo Calista
c_o@gmail.comI'm allergic to pecans. Can I substitute another nut?
Shania john John
s.john64@hotmail.frThis recipe seems easy to follow. I'm going to try it this weekend.
Nikole Beale
nikole.b55@aol.comI'm not a fan of plums, but this pie might change my mind.
Tokozani Duke Vilakazi
d-tokozani66@yahoo.comThis pie looks amazing! I can't wait to try it.
Shanie Bennett
bennett40@aol.comThis pie was a disappointment. The crust was soggy and the filling was bland. I won't be making this recipe again.
Charles Sen
cs70@aol.comI followed the recipe exactly and the pie turned out great! The only thing I would change is to use a different type of plum, as the ones I used were a bit too tart.
Vielka Walters
vielka39@gmail.comThis pie was a bit too sweet for my taste, but my family loved it. The crust was nice and flaky and the filling was gooey and flavorful.
Olidur Rahman
rahman.olidur85@aol.comThe upside-down plum pecan pie was a success! The crust was flaky, the filling was sweet and tart, and the pecans added a nice crunch. It was a perfect dessert for our summer gathering.
Saeid Mazi
ms@yahoo.comThis pie was easy to make and turned out beautifully. The plums were sweet and juicy, and the pecans added a nice touch of texture. I would definitely make this pie again.
Selvije Elezaj
s.e@gmail.comI'm not usually a fan of plum pies, but this one changed my mind. The plums were perfectly tart and the pecans added a nice crunch. The crust was also very good.
Lakshita Khunkhunwa
k60@yahoo.comWow! This pie exceeded my expectations. The combination of plums and pecans was divine, and the crust was flaky and golden brown. I'll definitely be making this again for special occasions.
Tony Avalos
tony35@aol.comThis upside-down plum pecan pie was a hit at our family gathering! The sweet and tangy plums paired perfectly with the crunchy pecans and buttery crust. It was easy to make and looked stunning when it came out of the oven. Highly recommend!