Upside-down Apple Pie
- 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
- 1 c sugar
- 1/3 c flour
- 2 T butter, melted
- 1/4 t ground cinnamon
- 8 c thinly sliced peeled tart apples
Adapted from tasteofhome.com
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.