Upside-down Apple Pie

Upside-down Apple Pie
Adapted from tasteofhome.com
Upside-down Apple Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 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

  • Pecans:

  • 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

Directions

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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