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Upside-Down Plum-Pecan Pie

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Upside-Down Plum-Pecan Pie
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  • Prep 35 min
  • Total 2 hr 15 min
  • Servings 8
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This tasty fruit-filled pie features a pretty topping of pecan halves and melted brown sugar.
By Betty Crocker Kitchens
Updated Aug 14, 2006

Ingredients

Pecans

  • 1/4 cup butter or margarine, softened
  • 30 pecan halves (1/2 cup)
  • 1/3 cup packed brown sugar
  • 1 tablespoon corn syrup

Pastry

  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water

Filling

  • 1 1/2 lb fresh plums, sliced (4 cups)
  • 1/2 cup granulated sugar
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 tablespoon lemon juice
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Cut 15-inch round from heavy-duty foil. Line 9-inch glass pie plate with foil round, leaving 2 inches overhanging rim of plate. Spread butter over foil lining. Place pecan halves, rounded sides down, on butter. In small bowl, mix brown sugar and corn syrup; drop by small spoonfuls evenly over pecans and foil.
  • 2
    In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 3
    Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 4
    Heat oven to 450°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; ease into pie plate over pecans and brown sugar mixture.
  • 5
    In medium bowl, mix filling ingredients; pour into pastry-lined pie plate. Roll other round of pastry into 12-inch round. Fold into fourths; cut slits so steam can escape. Place over filling and unfold; seal and flute as desired. Turn up overhanging foil to catch juices and to prevent crust from excessive browning. Bake 10 minutes.
  • 6
    Reduce oven temperature to 375°F. 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. Turn pie upside down onto heatproof serving plate; peel off foil. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make this yummy dessert even more irresistible when you serve it with cinnamon ice cream and your favorite flavored coffee. Garnish serving plates with fresh plum slices.

Nutrition

540 Calories, 31 g Total Fat, 5 g Protein, 63 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
280
Total Fat
31 g
Saturated Fat
9 g
Cholesterol
15 mg
Sodium
340 mg
Potassium
240 mg
Total Carbohydrate
63 g
Dietary Fiber
3 g
Protein
5 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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