Upside Down Apple Pie

By Jerryann

Ingredients

• 3 C flour
• 1 Tbs sugar
• 1 tsp salt
• 3/4 C cold butter cubed
• 1/3 shortening cubed
• 4 to 6 TBS cold water
• Pecans;
• 1/2 C packed brown sugar
• 1/4 C butter melted
• 1 C pecan halves
• Filling;
• 1 C sugar
• 1/3 C flout
• 2 TBS butter melted
• 1/4 tsp cinnamon
• 8 C thinly sliced peeled tart apples

Preparation

Step 1

In food processor, combine the flout sugar and salt; cover and pulse until bleanded. Add butter and shortening; pulse until mixture resembles coarse crumbs. While procesing, gradully add water until dough forms a ball. Divde dough in half so that one portion is slightly larger than the other; wrap each in plasatic wrap. Refrig both poetions for 45 mins or until easy to handle.Coat a 9 in pie plate with cooking spray. Line bottom and sides of plate with parchment paper; coast paper with cooking spray and set aside.

In a small bowl, combine brown sugar and butter; stir in pecans . Arrange in the bottom of preparde pie plate with rounded sides of pecans facing down.

On a lightly floured surface, roll out larger portion of dought to fit bottome 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 foil lined baking sheet on a rack below the pie to catch and spills. Bake pie at 375 for 60-70 mins or until golden brown. Carefully loose the parchment paper around edge of pie; invert hot pie on to a serving plate. Remove paper . Cool for at 15 mins before serving.