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Upside-Down Apple Pecan Pie

"I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more." Becky Berger, Deerfield, Illinois

8 ServingsPrep: 1 hour + chilling Bake: 1 hour + cooling

Ingredients

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup cold butter, cubed
1/3 cup shortening, cubed
4 to 6 tablespoons cold water
PECANS:
1/2 cup packed brown sugar
1/4 cup butter, melted
1 cup pecan halves
FILLING:
1 cup sugar
1/3 cup all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon
8 cups thinly sliced peeled tart apples

Directions

In a food processor, combine the flour, sugar and salt; cover and
pulse until blended. Add butter and shortening; pulse until mixture
resembles coarse crumbs. While processing, gradually add water until
dough forms a ball.
Divide dough in half so that one portion is slightly larger than the
other; wrap each in plastic wrap. Refrigerate for 45 minutes or
until easy to handle.

2 of 2

Upside-Down Apple Pecan Pie (continued)

Directions (continued)

Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and
sides of plate with parchment paper; coat paper with cooking spray
and set aside.
In a small bowl, combine brown sugar and butter; stir in pecans.
Arrange in the bottom of prepared pie plate with rounded sides of
pecans facing down.
On a lightly floured surface, roll out larger portion of dough to fit
bottom and sides of pie plate. Transfer to plate; press the crust
firmly against pecans and sides of pie plate. Trim edges.
In a large bowl, combine the sugar, flour, butter and cinnamon. Add
apples; toss to coat. Fill crust. Roll out remaining pastry to fit
top of pie; place over filling. Trim and seal edges. Cut slits in
pastry.
Place a foil-lined baking sheet on a rack below the pie to catch any
spills. Bake pie at 375° for 60-70 minutes or until golden
brown. Carefully loosen the parchment paper around edge of pie;
invert hot pie onto a serving plate. Remove paper. Cool for at least
15 minutes before serving. Yield: 8 servings.

Nutrition Facts: 1 piece equals 791 calories, 44 g fat (19 g saturated fat), 68 mg cholesterol, 483 mg sodium, 96 g carbohydrate, 4 g fiber, 7 g protein.