Make sure you have a platter big enough to dump your pandowndy into. I didn’t have one and had to serve it out of the pan.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- pastry for 2 crust pie
- 2-1/2 cups packed brown sugar, divided
- 1/2 cup melted butter
- 1 cup chopped pecans, lightly toasted
- 1/4 cup cornstarch
- 7 cups tart, cored, peeled and sliced apples (about 10 – 12 apples)
Preheat oven to 350 degrees F. Combine 1/2 cup brown sugar, butter, and 1/2 cup pecans. Sprinkle over bottom of 10-inch oven proof skillet. Roll a little more than half of pastry 1/8-inch thick and lay over mixture in bottom of skillet, bringing up to cover sides. Arrange alternate layers of apples, 2 cups brown sugar, cornstarch and remaining pecans in pastry. Roll rest of pastry and lay over top, pressing tightly to sides of pastry in skillet. Prick well with fork. Bake for 1 hour. Turn upside down and serve with whipped cream.