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Upside-Down Apple Pie

This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. This recipe is everyone's favorite.

6-8 ServingsPrep: 30 min. + chilling Bake: 50 min. + cooling

Ingredients

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

Directions

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
wrap; 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

2 of 2

Upside-Down Apple Pie (continued)

Directions (continued)

tablespoons butter, brown sugar and pecans; spoon into prepared pie
plate.
In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples
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 20 minutes. Bake 30 minutes longer or until
apples are tender and crust is golden brown. Cover edges with foil
during the last 15 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: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 613 calories, 26 g fat (10 g saturated fat), 31 mg cholesterol, 270 mg sodium, 92 g carbohydrate, 4 g fiber, 5 g protein.