Upside Down Apple Pie

Wednesday, April 22, 2020 Add Comment Edit

One of my cooking goals for 2018 is to master pie crust, and what better reason to give it a go than #PiDay? My grandmother tried to teach me when I was growing up, but I just couldn't get the hang of it. I've relied on boxed crust, but they lack that beautiful, flaky texture of a homemade crust. I think I did pretty well, though I did roll them out a bit too thinly. I wouldn't say that I'm a pie crust pro, but I'm definitely less intimidated by the process.

I used granny smith apples, and my Pampered Chef peeler/corer/slicer made prepping them super fast. I had to omit the pecans due to allergies, but that was the only change I made. Half the pie disappeared the first day, the rest is going fast. I'm really looking forward to making it again with local apples.

Thanks so much to Coleen for hosting #PiDay, and to all the other #FestiveFoodies for sharing their recipes! Be sure to check them all out by following the links at the bottom of the post.

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Upside Down Apple Pie

by reviewed by Jolene's Recipe Journal March-14-2018

Ingredients

2 cups four
1/2 teaspoon salt
6 Tablespoons shortening
2 Tablespoons cold butter
5 to 7 Tablespoons orange juice
Filling
6 Tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (omitted)
8 cups thinly sliced, peeled tart apples (about 1/8" thick)
1 cup sugar
1/3 cup flour
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Glaze
1/2 cup confectioner's sugar
2 to 3 teaspoons orange juice

Instructions

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; refrigerate for at least 30 minutes. Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.
In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently. On waxed paper, 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 in. beyond plate edge. Fill with apple mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary). Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Yield: 8 servings.

Source: https://www.tasteofhome.com/recipes/upside-down-apple-pie