>From the Betty Crocker website...
~~~~~
Upside-Down Plum-Pecan Pie
Prep Time:35 min
Start to Finish:2 hr 15 min
Makes:8 servings
Pecans
1/4 cup butter or margarine, softened
30 pecan halves (1/2 cup)
1/3 cup packed brown sugar
1 tablespoon corn syrup
Pastry
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1 1/2 lb fresh plums, sliced (4 cups)
1/2 cup granulated sugar
1/3 cup Gold Medal® all-purpose flour
1 tablespoon lemon juice
Cut 15-inch round from heavy-duty foil. Line 9-inch glass pie plate with foil
round, leaving 2 inches overhanging rim of plate. Spread butter over foil
lining. Place pecan halves, rounded sides down, on butter. In small bowl, mix
brown sugar and corn syrup; drop by small spoonfuls evenly over pecans and
foil.
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender
(or pulling 2 table knives through ingredients in opposite directions), until
particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a
time, tossing with fork until all flour is moistened and pastry almost leaves
side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on
lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or
until dough is firm and cold, yet pliable. This allows the shortening to become
slightly firm, which helps make the baked pastry more flaky. If refrigerated
longer, let pastry soften slightly before rolling.
Heat oven to 450°F. With floured rolling pin, roll one pastry round into round
2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into
fourths; ease into pie plate over pecans and brown sugar mixture.
In medium bowl, mix filling ingredients; pour into pastry-lined pie plate.
Roll other round of pastry into 12-inch round. Fold into fourths; cut slits so
steam can escape. Place over filling and unfold; seal and flute as desired.
Turn up overhanging foil to catch juices and to prevent crust from excessive
browning. Bake 10 minutes.
Reduce oven temperature to 375°F. Bake 35 to 40 minutes longer or until crust
is brown and juice begins to bubble through slits in crust. Cool 5 minutes.
Turn foil away from pastry. Turn pie upside down onto heatproof serving plate;
peel off foil. Serve warm.
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~~~***Rhonda G in Missouri***~~~
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