Topsy Turvy Apple Pecan Pie
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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.
It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below that is an order form to purchase the box.)
At this time we do not know anything about the history of the box.
We do show that this box came to us with another box but at this time we are not sure if they were owned by the same person or the eBay seller grouped them together.
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Tops Turvy Apple Pecan Pie
Topsy Turvy Apple Pecan Pie (VRP 400)
- 1/4 cup softened butter
- ½ cup Peacan halves
- 2/3 cup Brown Sugar, firmly packed
- Pastry for 2 crust ie
- 6 cups Michigan Flavorbest Apples, sliced
- 2 tablespoons Lemon juice
- 1 tablespoon Flour
- ½ cup Sugar
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1/4 teaspoon Salt
Spread softened butter evenly on bottom and sides of 9-inch pie pan. Press pecan halves, rounded sides down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie over sugar; trim, leaving ½ inch overhanging. Combine remaining ingredients; pour into pie pan, keeping top level. Top with remaining pastry, trim even with bottom crust; fold edges together, flush with rim; flute. Prick top of pie with fork. Bake in 450° oven 10 minutes; reduce heat to 350° and bake 30-45 minutes longer or until apples are tender. Remove from oven. When syrup in pan stops bubbling, place serving plate over pie and invert. Carefully remove pie pan. Serve hot.