Ingredientes para Flip Flop Pie
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Cómo preparar Flip Flop Pie
- Preheat oven to 450°F (232°C).
- In a medium bowl, cream together the softened butter and brown sugar until light and fluffy.
- Spread the butter-sugar mixture evenly in a 9-inch pie plate.
- Arrange pecan halves in a decorative pattern on top of the butter-sugar mixture, pressing them gently into the sugar.
- Carefully place one unbaked pie crust over the pecans. Trim and crimp the edges, leaving about 1/2 inch of overhang.
- In a large bowl, combine the sliced apples, lemon juice, flour, granulated sugar, cinnamon, nutmeg, and salt.
- Mound the apple mixture evenly onto the bottom crust.
- Top with the second pie crust (optionally pre-bake for 10 mins at 375°F to prevent sogginess).
- Fold the bottom crust over the top crust, wetting the edges to seal. Crimp the edges decoratively and prick the top crust with a fork several times to allow steam to escape.
- Bake for 10 minutes at 450°F (232°C), then reduce the oven temperature to 350°F (177°C) and bake for an additional 30-45 minutes, or until the crust is golden brown and the filling is bubbly.
- To check for doneness, insert a knife or toothpick into the center; it should come out clean or with only a few moist crumbs attached.
- Let the pie cool slightly on a wire rack before inverting. Once the syrup in the pan has stopped bubbling vigorously, carefully place a serving plate upside down over the pie and invert.
- Remove the pie plate and serve warm with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
190g
Fat
52g
Carbs
27g
