I used granny smith apples, and my Pampered Chef peeler/corer/slicer made prepping them super fast. I had to omit the pecans due to allergies, but that was the only change I made. Half the pie disappeared the first day, the rest is going fast. I'm really looking forward to making it again with local apples.
Thanks so much to Coleen for hosting #PiDay, and to all the other #FestiveFoodies for sharing their recipes! Be sure to check them all out by following the links at the bottom of the post.
Upside Down Apple Pie
- 2 cups flour
- 1/2 teaspoon salt
- 6 Tablespoons shortening
- 2 Tablespoons cold butter
- 5 to 7 Tablespoons orange juice
- 6 Tablespoons butter, melted, divided
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans (omitted)
- 8 cups thinly sliced, peeled tart apples (about 1/8" thick)
- 1 cup sugar
- 1/3 cup flour
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup confectioner's sugar
- 2 to 3 teaspoons orange juice
- In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes.
- Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.
- In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently. On waxed paper, roll out one ball of pastry to fit pie plate.
- Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. Roll out remaining pastry to fit top of pie; place over filling.
- Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
- Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary).
- Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Yield: 8 servings.
apple, upside down
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