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Upside-down Apple Pie


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  • Pecans:
  • 3 c flour
  • 1 T sugar
  • 1 t salt
  • 3/4 c cold butter, cubed
  • 1/3 c shortening, cubed
  • 4-6 T cold water
  • 1/2 c packed brown sugar
  • 1/4 c butter, melted
  • 1 c pecan halves
  • Filling:
  • 1 c sugar
  • 1/3 c flour
  • 2 T butter, melted
  • 1/4 t ground cinnamon
  • 8 c thinly sliced peeled tart apples


Servings 8
Adapted from


Step 1

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 both portions for 45 minutes or until easy to handle.

Coat a 9" deep-dish 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 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 degrees 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.


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