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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.

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
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
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 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.

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.