Upside Down Pecan Pie by psycnrs1

[BakerAunt]

Upside Down Pecan Pie
Submitted by psycnrs1 on September 18, 2002 at 5:33 am

2 1/2 c. AP flour
1 teas. salt
1 teas. sugar
1 c. unsalted butter, cold, cut into small pieces

Put flour, salt, and sugar in bowl or food processor. Cut in butter until coarse crumbs or meal, or pulsate 10 seconds.

Add 1/4 c. to 1/2 c. cold water by the tablespoon until dough comes together, without being wet and sticky. Test it by squeezing some dough together; if crumbly, add a little water.

Divide dough in half, shape in ball, wrap in plastic wrap, flatten with a roller and chill.

For Pie:
1/2 the crust recipe
3/4 c. unsalted butter
1/2 c. honey (I used Lyles Syrup)
1 c. light brown sugar
1/4 c. sugar
4 c. pecan halves
3/4 c. heavy cream

You need to use a 10-inch cast iron skillet. Place over medium heat, combine butter, honey, and sugars. Bring to a boil for 4 min. Stir constantly, Add pecans and cream and boil 3 more minutes. Remove from heat. Let stand 30 min.

Using a wooden spoon mound pecans and caramel slightly in the center of the pan, must leave some space between the pecan mixture and the sides of the pan. Rack in oven should be in top third, preheat to 425F.

On a clean lightly floured work surface roll out one disk of crust to 13 in. diameter. Gently place over pecans in skillet tucking down against the edge of the skillet and over the mound. Trim excess dough. Place a double layer of cookie pans under the skillet to catch overflow and insulate the skillet.

Bake 10 min. then reduce to 350 and bake about 30 min. Pastry should be baked through and caramel bubbles around the edges of the dough. Let sit on rack for 30 min., then invert on a parchment lined cookie sheet or large platter. Beware of hot caramel. Pie should release easily; if not, heat over stove for 30 seconds. Serve warm with vanilla ice cream.

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