Caramel-Pecan Upside-Down Chai Apple Pie

 

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

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

• 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.