Caramel-Pecan Upside-Down Chai Apple Pie
This state fair pie contest winner is no ordinary apple pie. The chai and spices really add a new twist!
cup pecans, chopped
cup butter, melted
cup packed brown sugar
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cups peeled, cored and sliced apples
cup chai tea latte concentrate
Dash ground cinnamon
Dash ground cloves
tablespoons packed brown sugar
Heat oven to 375°F.
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.
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.
Cover filling with second crust; seal edges and cut a few slits in top crust to allow for venting.
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.
This pie needs to be inverted immediately to avoid sticking in the pie plate.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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