Flip Flop Pie Recipe

Name: Flip Flop Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter, melted; 2/3 cup brown sugar; 2/3 cup pecan halves; 2 unbaked 9-inch pie shells; 6 cups sliced apples; 1 lemon, juice of; 1/3 cup packed brown sugar; 1 tablespoon flour; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt

Servings: persons

4 tablespoons butter, melted
2/3 cup brown sugar
2/3 cup pecan halves
2 unbaked 9-inch pie shells
6 cups sliced apples
1 lemon, juice of
1/3 cup packed brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

1
In a 9inch pie plate spread evenly the butter and brown sugar which have been combined. Arrange pecan halves in a design, pressing into sugar.
2
Cover with plain pastry, trim, leaving 1/2 inch hanging over all around.
3
Combine all the dry ingredients with apples and lemon juice. Pile onto pastry and cover with second crust.
4
Fold bottom crust over top crust wetting as you go, flute edges and prick top of crust.
5
Bake at 450 for 10 mins then at 350 for 30 - 45 mins longer.
6
When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate and serve with vanilla ice cream.

795

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons butter, melted, 2/3 cup brown sugar, 2/3 cup pecan halves, 2 unbaked 9-inch pie shells, and more.

Yes, Flip Flop Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flip Flop Pie

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