Upside- Down Caramel Pear Pie Recipe

Ingredients

• 2 cups all-purpose flour, sifted
• 2 teaspoons sugar
• 1 pinch salt
• 3/4 cup Crisco shortening
• 3 -4 tablespoons ice water
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 1 cup pecan halves, to cover bottom pie plate
• 1/2 cup brown sugar
• cooking spray
• 3/4-1 cup sugar (depending on pear sweetness)
• 2 tablespoons Pillsbury Best all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon allspice
• 5 cups fresh pears, peeled and sliced
• 1 tablespoon butter
• 1/2 cup Smucker’s caramel topping
• fresh whipped cream

Instructions

1. Preheat oven to 375°.
2. In a large mixing bowl, stir together 2 cups flour, 2 teaspoons sugar, and 1 pinch salt.
3. Using a pastry blender or two knives, blend in 3/4 cup Crisco shortening until the mixture resembles very coarse crumbs.
4. Sprinkle with 3-4 tablespoons ice water and stir until a ball of dough forms.
5. Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes.
6. When chilled, cut the dough in half. On a lightly floured surface, roll each half into an 11-inch circle and let them sit until ready to use.
7. Line a 9-inch pie plate with a 14-inch circle of heavy-duty foil. Spread 2 tablespoons butter over the bottom of the lined pie plate.
8. Press 1 cup pecan halves (outsides facing down) into the butter in a decorative circular pattern around the bottom of the pie plate and sprinkle with 1/2 cup brown sugar.
9. Spray the edges of the foil-lined pie plate with cooking spray and set aside.
10. In a large mixing bowl, stir together 3/4-1 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon allspice. Add 5 cups sliced pears and toss gently to coat.
11. Transfer one of the prepared pie crusts to the pie plate over the pecans; press down evenly.
12. Top with the pear mixture and dot with 1 tablespoon butter.
13. Cover the pears with the second pie crust, rolling the edges under and crimping as desired.
14. Cut several slits in the crust to allow steam to escape.
15. Bake for 10 minutes, then reduce heat to 375° and bake an additional 35 to 40 minutes, or until the crust is nicely browned.
16. Let the pie cool for 5 minutes before inverting onto a serving plate.
17. Garnish by drizzling the pie with 1/2 cup caramel topping and serve warm, with fresh whipped cream if desired.