Let us get right to the point. You will be getting this recipe:
So now say “hallelujah!’ and sit down to hear more about the Mistletoe Bough. and my trip to Alabama. Just for a minute, then you can see how Jo Ann, the Innkeeper here and my aunt, makes this. Go to that link to see beautiful photos that are much better than mine of the Inn. Take a minute to see how gracious and hospitable it looks. Then tomorrow I will have a post with some of its history. After all, was built in 1895. History it’s got!
Okay, now that you are back from checking out the site, Let me first tell you that today we went flying through the countryside in my uncle and aunts big pick up truck to Sylacauga, AL to tour an ice cream factory. es! an ice cream factory! Time to call on that inner child.) Blue Bell ice cream has been around these parts for about 80 years. It was an interesting little tour and after it we all had a big ol’ scoop of any flavor we wanted. I got ‘Moo-linium, which was amazing, made of vanilla with caramel chunks, chocolate swirls, almonds, pecans and walnuts. Save me! I shared some with my sheriff uncle (It never hurts to schmooze the law) so he would share his cup of peach ice cream Never have I had such a smooth and wonderful peach ice cream. I would buy a tub of it in a hot second but for the fact that it doesn’t sell in California. Dang.
We watched a short flick on the beginnings of Blue Bell Ice Cream, then got to look at the packaging plant through glass panes. Do you know they have a flash freezing room that stays at -100 degrees! Minus 100! They need special suits to even go in there. Their motto is “We eat all we want and sell the rest”.
I promised you some of my photos, done with my simple phone camera, of the Inn. The rest of this is from Sunday.
After that storm I talked to you about, everything was sopping wet and sparkling clean. Cardinals were hopping around the bare fruit trees. Their little koi pond that just last week had been frozen over, was thawed, green and had little fishies swimming about. Don’t ask me what the little fishies were doing during the freeze. Probably smoking cigars somewhere at a bar in Miami.
Now, what did I promise you…?
See pictures after the recipe.
Upside Down Apple Pie
- about 6 apples, a mix of tart and sweet
- 2 Tbsp. sugar
- 2 Tbsp. flour
- 2 tsp. Cinnamon or Cinnamon Plus from Pampered Chef
- about 2 tsp. lemon juice
- 2 pie crusts
- 6 Tbsp. butter
- scant 1/2 cup brown sugar
- Handful of whole pecans
- Peel, core and slice the apples for pie.
- Put in a large mixing bowl and toss with sugar, cinnamon or Cinnamon Plus, flour and lemon juice. Set aside.
- Prepare your pie pan by spreading the softened butter all over the bottom and sides of it. Sprinkle the brown sugar evenly over it. Lay the pecans evenly over the sugar.
- Lay one of the pie crusts carefully over the pecan/butter/sugar layered pie pan. Press down gently. Press around the edges.
- Fill with the sliced apples, moving them around with your fingers until the are evenly layered in.
- Lay the 2nd pie crust over it, crimping the edges shut.
- bake in a 400 degree oven for 15 minutes, then reduce heat to 350 and bake until apples are tender, about 40 minutes.
- Let pie sit for 5 minutes. Then lay a plate over the pan. Holding carefully, flip the warm pie onto the plate. Now the caramelized pecan bottom is on top!
- It is better to wait until it is cooler, but I dare you to try