Upside-Down Apple Pie

Name: Upside-Down Apple Pie
Ingredients: 2 cups all-purpose 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; 8 cups thinly sliced peeled tart apples (about 1/8 inch thick); 1 cup sugar; 1/3 cup all-purpose flour; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup confectioners' sugar; 2 to 3 teaspoons orange juice

15 ingredients

7 steps

Ingredients

2 cups all-purpose 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
8 cups thinly sliced peeled tart apples (about 1/8 inch thick)
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

Directions

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.
4

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.
5

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.
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.