Bulgogi is a dish made of thinly sliced grilled steak that has been marinated in a sweet soy, sesame, and garlic sauce. It is also referred to as Korean BBQ beef. Serve the beef in lettuce cups with spicy pepper paste (gochujang) and rice if you want to boost the spiciness.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 pastry for a 9 inch double crust pie
- 4 Granny Smith apples – peeled, cored and sliced
- 1 tablespoon lemon juice
- ¼ cup packed brown sugar
- 1 tablespoon butter, melted
- 1 tablespoon corn syrup
- ⅓ cup chopped pecans
- ½ cup packed brown sugar
- 3 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
Instructions
- Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.
- Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.
- Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.
- Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 252 mg |
| Sugars | 28 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I this is very similar to a pie that I have made for years expect I use walnuts. I have never had a problem with the bottom sticking. It is an excellent pie
Amazing!!
I used eight cups of apples. Baked in a 9″ Pyrex pie plate, came out easily after five minutes’ rest.
Great, easy recipe. I added one additional apple to the filling. Be sure to put something on the base of the pan to help with removing the caramel topping and heat it up a little bit before flipping to make sure it comes off smoothly. Only took 30-40 minutes for my pie to bake and next time I will bake it on a pan to help with the spillover from the caramel filling that happens.
very good and simple recipe… i agree 50mins is to long we used about 5 or 6 gala apples (with no lemon juice) and subbed syrup with honey. I also didnt arrange anthing…just dumped them in there and pushed around a little bit!! i will def. make this again!
I have adopted this for my regular apple pie it is just wonderful.. I still have a problem with this coming out of the pan clean I always have an issue with it sticking,, but it is just wonderful..
Much of the bottom crust, which becomes the top crust when inverted, stuck to the dish, along with the carmel and nuts, when I inverted it. I think what we have here is basically a novelty to try. But who needs it? Why not just bake a pie with the topping on top to start with, or added toward the end. That would correct this problem PLUS you wouldn’t end up with a pie falling apart on a a serving dish with no support around the edge. Tasted okay, though it was too much brown sugar for my taste. If I baked it again, I’d heavily butter the dish before putting down the topping, in the hope it wouldn’t stick so bad the next time. And I’d switch half the brown sugar to white. And bake 40 to 50 minutes, not 50 to 60.
I doubled the caramel and baked on foil as reccommended by others. The pie came out fine, the foil stuck to the pie pan. I set my timer for 50 minutes, checked after 40 and the pie was a little burned, it did not taste great – burned sugar never does.
This is a delicious recipe!! I’ve been asked to make it a few times in a month!! My family eats this like there’s no tomorrow. I did make a small change, my kids suggested that I put thier favorite apple in there so I put 2 Honey Crisp Apple and 2 Granny Smith. It does change the taste, but they eat it either way. Thank you.
yummy! big hit all around, definitely will make again – a nice alternative to the traditional apple pie!
If you double up on the topping and filling, this pie is GREAT! Everyone loved it!
This taste great!! I did as another reviewer said and lined the pan with tinfoil and sprayed that with nonstick cooking spray, I didn’t have a problem with sticking at all. Just make sure that you invert the pan and remove the pie while it is still warm.
I used to make this very pie, but lost the recipe. My husband has been begging me to try it again and I think I’ve found it. I used nut topping on mine instead of pecans, so the taste was more in line with a caramel apple we are all used to. As I recall, I sprayed the bottom of the pie pan before putting in the caramel, it did help a bit with sticking. Also, I left the pan on top for a bit longer after flipping…that helped, too. THanks for posting this!
Overall this is a good recipe. I did lower the temperature to 375 degrees F as my oven tends to cook to hot anyway. Also, a somewhat shorter baking time was a must or it gets too brown. Oh, and be sure to not leave in the pan to cool for longer than 5 minutes. No, it’s not that pretty, but vanilla ice cream on top will fix that!
As other reviews advised, this was not the best looking pie, but it sure did taste good! I doubled the amount of ‘caramel’ on the bottom, and also sprayed the plate with nonstick cooking spry before adding the caramel mix. Used my own apple pie recipe, for which there really is no recipe. Cooked it at a lower temperature about 375. I was excellent with vanilla ice cream! Will be making again!
This is just a note to others making this pie. I make a similar pie with peaches…and the best way to not have the pie stick to the plate is to line the pie plate with foil. Then coat the foil with a little butter before putting the caramel topping down. This saves a sticky pie pan and can prevent the pie from bubbling over as well. 🙂
The time was way too long and the temperature WAY too high for this recipe. I almost burnt it and it is currently fused to my pie pan, not sure if I will ever get it clean again. I did like the idea of the pecans and would add them to apple pie in the future.
I tried this pie again and inverting it (after Greasing!!) made it look horribly ugly. I added more caramel also. The taste was excellent, but it is too ugly. I am going to try this again by cooking the caramel in a pot and drizzling over the pie afterwards, I think it will look much better, and be easier to handle. Thanks for the idea though! oh, and I didnt use pecans
This was very tasty pie. The only problem was that we couldn’t get the thing to invert out of the pie pan. So we just served it like regular pie. Still very good.
This pie tasted OK but a good basic apple pie would be better. I will not make this again.
My family including myself loved the way this tasted, but mine didn’t turn out very pretty. I didn’t remove it from the pan until the next day. That was a big no-no. It had glued itself to the pan. I reheated the pie in the microwave and was able to remove it. I also used canned apples instead of fresh and just added a little extra cinnamon and brown sugar to them. I also only cooked it for about 35-40 mins because my crust was already golden and I didn’t have to worry about the apples being done.