Upside Down Apple Pie

One of my cooking goals for 2018 is to master pie crust, and what better reason to give it a go than #PiDay? My grandmother tried to teach me when I was growing up, but I just couldn't get the hang of it.   I've relied on boxed crust, but they lack that beautiful, flaky texture of a homemade crust.  I think I did pretty well, though I did roll them out a bit too thinly.   I wouldn't say that I'm a pie crust pro, but I'm definitely less intimidated by the process.

I used granny smith apples, and my KitchenAid Spiralizer 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

ingredients:

• 2 cups flour
• 1/2 teaspoon salt
• 6 Tablespoons shortening
• 2 Tablespoons cold butter
• 5 to 7 Tablespoons orange juice
• Filling
• 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
• Glaze
• 1/2 cup confectioner's sugar
• 2 to 3 teaspoons orange juice

instructions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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.

Source: https://www.tasteofhome.com/recipes/upside-down-apple-pie

apple, upside down

Pies, Dessert

American

Created using The Recipes Generator

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