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. (Taste of Home)
Upside-down Apple Pie
Upside-down Apple Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    cups all-purpose flour

  • 1/2

    tsp salt

  • 6

    tbsp shortening

  • 2

    tbsp cold butter

  • 5 to 7

    tbsp orange juice

  • FILLING

  • 6

    tbsp 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

    tsp ground cinnamon

  • 1/4

    tsp ground nutmeg

  • 8

    cups thinly sliced peeled Golden Delicious apples (about 1/8 inch thick)

  • Glaze

  • 1/2

    cup confectioners' sugar

Directions

1. In a 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. 2. Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1 1/2 in. beyond edge; coat foil with cooking spray. Combine 4 tbsp 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. 3. 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 fill top of pie; place over filling. Trim to 1/4 in beyond pie plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1 in slits in top pastry. 4. Bake at 375 degrees for 20 minutes. Cover edges loosely with foil. Bake 30 minutes longer or until apples are tender and crust is golden brown. Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.

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