Topsy Turvy Pie Recipes

Steps:

• 1. Heat oven at 450 degrees F: Mix raisins with bourbon, set aside. Spread all the butter onto bottom and up side of a 9-inch glass pie plate, press pecans top sides down. in butter: pat brown sugar evenly over pecans. Divide pastry in half: roll out one half to 10-inch circle on lightly floured surface. Place over brown sugar in pie plate.
• 2. Drain raisins; discard liquid. Toss raisins with apples, granulated sugar, lemon juice, flour, cinnamon, and salt. Spoon over pie crust in pie plate. Roll out remaining pastry to 10 inch circle. Place over apple mixture, crimp edges of pastry together to seal. Prick top crust with fork to allow steam to vent.
• 3. Bake 10 minutes. Reduce heat to 350 F. Bake and additional 45 minutes or until top crust is lightly browned. Cool on wire rack 5 minutes or until filling stops bubbling. Place serving plate over pie; carefully invert pie onto plate. remove pie plate. Cool completely. Serve topped with whipped cream.

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: This is an interesting way to do a pizza. I got the idea from Deb Crane, and Maggie... and they posted videos from the Chicago pizza place that made these famous. This is my version of the dish. The whole idea is to put all your ingredients into an ovenproof bowl, and drape the crust over the bowl. Then, after it bakes, you invert, and remove the bowl. And you have Pizza in a bowl.
• 3. Gather your ingredients.
• 4. Place a rack in the bottom position, and preheat the oven to 400f (205c).
• 5. Chef's Note: You want a bowl to put all the ingredients in... It should be ovenproof, and 3 to 4 inches in diameter.
• 6. Add some cheese to the bottom of the bowl... my choice is mozzarella.
• 7. Add another cheese (optional), I chose provolone.
• 8. Add some pepperoni (optional).
• 9. Add some Italian sausage (optional).
• 10. Add some mushrooms (optional).
• 11. Add some pizza sauce (not optional).
• 12. Cover with the pizza crust, and let drape over the sides of the bowl.
• 13. Brush the dough with egg yolk, mixed with a bit of water.
• 14. Place into the preheated oven, and bake until the crust is brown, about 18 minutes.
• 15. Allow to rest for 5 minutes.
• 16. PLATE/PRESENT
• 17. Flip on a plate, and remove the bowl. Enjoy.
• 18. Keep the faith, and keep cooking.

Steps:

• Heat oven to 425 degrees.
• Brown meat in oil, add onion and green pepper.
• Cook until meat is browned and onion is transparent.
• Add rest of meat filling ingredients and mix well, and pour into a 9" pie pan.
• Mix topping, beat about 20 times, then knead 8-10 times to smooth dough.
• Roll out to fit pie pan.
• Place on meat mixture and make slits on top in the dough.
• Bake 15-20 minutes, or until lightly browned.
• Let stand 1-2 minutes, and then invert over serving dish and cut into wedges.

Steps:

• Heat oven to 425.
• In 9 inch glass pie pan, mix brown sugar, butter and corn syrup and spread evenly in bottom of pan. Arrange pecan halves on top.
• Make pie crusts as directed on box for two-crust pie, placing bottom crust over mixture in pie pan.
• In small bowl, mix sugar, flour and cinnamon.
• Arrange half of the apple slices in cust-lined pan and sprinkle with half of the sugar mixture. Repeat with remaining apple slices and sugar mixture.
• Top with second crust, seal edge and flute. Cut slits in several places on top of crust.
• Place pie on sheet of foil on middle rack in oven and bake 8 minutes. Reduce oven temperature to 350 and bake an additional 35-45 minutes or until apples are tender and crust is golden brown.
• After removing from oven, immediately run knife around edge of pie to loosen.
• Place serving plate upside down over pie, turn plate and pan over. Remove pan.
• Serve warm or cool with whipped cream.

Steps:

• Place pudding in small dish, then spread bananas over it. Smooth cool whip over bananas, then top with crushed Cinnamon Graham snacks.

Steps:

• Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, place melted butter. Swirl to coat bottom of pan. Sprinkle onion, broccoli, carrot, tomato and ham evenly over butter.
• In large bowl, beat Bisquick mix, buttermilk, ranch dressing mix, oil, egg and 1/2 cup of the Parmesan cheese with electric mixer on low speed 30 seconds, scraping bowl constantly, until well mixed. Pour batter over ham.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place ovenproof serving plate upside down over pan; turn plate and pan over. Remove pan. Sprinkle with remaining 1/4 cup Parmesan cheese.

Steps:

• Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
• Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
• Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
• Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
• Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
• Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
• Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
• Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
• Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.

Steps:

• 1. In 9-inch pie pan, combine brown sugar, margarine and corn syrup mix well. Spread evenly in bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust for two-crust pie place bottom crust over mixture in pan. Heat oven to 425°F.2. In small bowl, combine sugar, flour and cinnamon mix well. Arrange half of apple slices in crust-lined pan. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust seal edges and flute. Cut slits in several places in top crust.3. Bake at 425°F. for 8 minutes. Reduce oven temperature to 350°F. bake an additional 25 to 35 minutes or until apples are tender and crust is golden brown. (Place pan on foil or cookie sheet during baking to catch any spills.)4. Loosen edge of pie carefully invert onto serving plate. Serve warm or cool with whipped cream.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 460 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 9 g 45% * Cholesterol: 35 mg 12% * Sodium: 230 mg 10% * Total Carbohydrate: 62 g 21% * Dietary Fiber: 2 g 8% * Sugars: 33 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 2% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 3 Fruit, 4 1/2 Fat or 4 Carbohydrate, 4 1/2 Fat