Recipe Archives->Pies->Pecan Upsidedown

 
Upside-Down Pecan Pie
Makes one 10-inch pie

12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup honey
1 cup packed light-brown sugar
1/4 cup granulated sugar
4 cups pecan halves (about 1 pound)
3/4 cup heavy cream
All-purpose flour, for dusting
1/2 recipe Pate Brisie

In a 10-inch cast-iron skillet over medium heat, combine butter,
honey, and sugars. Bring to a boil; let boil for 4 minutes. Add
pecans and  heavy cream, and boil 3 minutes more. Remove from heat,
and set aside. Let stand about 30 minutes to cool. 

Using a wooden spoon, gently mound pecans and caramel slightly in
center of skillet, leaving a gap between pecans and edge of skillet.
Preheat the oven to 425F with rack in the top third.

On a clean, lightly floured work surface, roll out one disk of
prepared chilled pastry to approximately a 7/8-inch-thick,
13-inch-diameter circle. Place the pastry over the skillet, carefully
tucking the dough down against the edge of the skillet and around
the edges of the mound of pecans. Trim the excess dough.

Place two rimmed baking sheets, one on top of the other, underneath
the skillet to catch any drips while the pie bakes and to provide
insulation  for the caramel.  Place skillet in the oven, and bake
pie until the dough is just turning golden brown, about 10 minutes.
Reduce heat to 350F, and continue baking until the pastry is cooked
through and the caramel is bubbling up around the edges of the
skillet, about 30 minutes more. Remove the pie from the oven, and
let cool about 20 minutes.

Carefully invert the pie onto a parchment-lined tray or baking
sheet (the pie is easy to transfer to serving plate once it has
been inverted). Be careful inverting pie; the caramel is very hot.
If the pie does not release easily  from skillet, heat the skillet
over medium heat for about 30 seconds. Serve warm with a scoop of
vanilla ice cream.

Printable version: pecan-upsidedown.txt.