Decisions, Decisions

Wouldn't it be nice if the toughest choice we ever had to make was what kind of pie to serve? Ahh...dream on. But in the meantime, I do have to make that kind of decision tonight. The guys requested an apple pie for our Thanksgiving feast, and I just can't leave well enough alone. So, here are my two favorite apple pie recipes. Take your pick!

Upside Down Apple Pie

Pastry for a 9-inch double crust pie (Make your own or just pick up a box in the refrigerator section at the grocery.)

Caramel-pecan mixture
3 tablespoons butter softened (use the real stuff here)
1/2 cup brown sugar
1/2 cup pecan halves

Pie filling
Most recipes call for one kind or another, but the secret to a great apple pie is mixing the kinds of apples. Choose two firm/tart apples like Granny Smith, two firm/sweet apples like Braeburn or Pink Lady, and two soft/sweet apples like Red Delicious. This variety of textures and flavors will add depth to the pie and ensure that some apples hold their shape while others cook into the syrupy filling.
6 apples peeled and sliced
1 tablespoon lemon juice (use a fresh one if you have it)
1/4 brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Make the caramel mixture by creaming the butter and brown sugar together until smooth. Spread it in the bottom of a 9-inch pie plate and arrange the pecan halves in a pretty pattern. (Remember to put them upside down so they'll be right side up when you flip the pie later.)

Put the bottom crust over the caramel-pecan mixture. Combine the apple slices with the remaining ingredients. Mix well to coat the apples evenly. Turn the mixture into the pie shell and pack it down evenly. Add the top layer of crust. Use a little water and a fork to seal the edges well. Cut several vents in the top crust. Cover the edges of the crust with aluminum foil to keep them from burning.

Bake the pie in a pre-heated 450 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake another 30 to 35 minutes. (Remove the foil from the crust about 10 minutes before the pie is done.) Allow the pie to cool for about 10 minutes before inverting on a serving plate. (You might want to bake the pie on top of a cookie sheet, just in case it bubbles over around the edges.)

Caramel Apple Pie

Pastry for a double-crust 9-inch pie
Apple pie filling mixture (from above recipe)
3/4 cup caramel ice cream topping - divided
2 tablespoons flour (in addition to the flour added to the apples)

Place the bottom crust in a 9-inch pie pan. Mix 1/2 cup of caramel topping with two tablespoons flour and spread it evenly across the bottom of the pie crust. Make the apple pie filling as directed above and put it on top of the caramel layer. Drizzle the remaining 1/4 cup of caramel topping over the apple filling. Put on the top crust and seal the edges. Cut several small vents. Bake as directed above.