Upside-down Apple Pie Crust:

By MJH

Ingredients

• Crust:
• 2 cups all-purpose flour
• 1/2 tsp. salt
• 6 Tbsp. shortening
• 2 Tbsp. cold unsalted butter
• 5 to 7 Tbsp. orange juice
• Filling:
• 6 Tbsp. unsalted 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. cinnamon
• 1/4 tsp. ground nutmeg
• 8 cups thinly sliced peeled, tart apples
• Glaze:
• 1/2 cup confectioners' sugar
• 2 to 3 tsp. orange juice

Details

Adapted from comfycook.com

Preparation

Step 1

In a large 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.

Line your deep-dish pie plate with heavy-duty foil, leaving 1-1/2 inches beyond the edge.
Coat foil with cooking spray.
Combine 4 Tbsp. butter, brown sugar and pecans; spoon into prepared pie plate.

In a bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently.
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 inch beyond plate filling.
Fill with apple mixture.

Roll out remaining pastry to fit top of pie; place over filling.
Trim to 1/4 inch beyond plate edge.
Fold bottom pastry over top pastry; seal and flute edges.
Cut for 1 inch slits in top pastry.

Bake at 375 degrees F. for 50 minutes 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 the glaze ingredients and drizzle over pie.