Upside Down Apple Pie
Anna Jones – Coppell, Texas
2nd Place – Fruit Desserts, 2011
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“A twist on the American classic”
4 T. butter
1/2 c. brown sugar
1/2 c. chopped pecans
5 c. Granny Smith apples, peeled, cored and sliced
1/2 c. sugar
2 T. flour
1 T. quick-cooking tapioca
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
Preheat oven to 375º. Combine butter and brown sugar and spread in 9-inch pie pan. Sprinkle pecans over mix. Line pie crust over nuts and fill with apples. Combine rest of ingredients and sprinkle over apples. Moisten edge of pastry. Put on top crust, trim and seal. Roll edges toward center.
2-Layer Unbaked Pie Crust Ingredients
2 2/3 c. all-purpose flour
1 tsp. salt
1 c. butter-flavored shortening
6 to 8 T. ice water
Mix flour and salt. Blend shortening with pastry blender until crumbly. Add water, one tablespoon at a time and stir with fork until mixture forms a ball. Divide into 2 pieces. Roll each piece on lightly floured board. Bake at 375º for 1 hour. Run knife around outside edge to loosen. Turn pie onto serving plate, leaving pie upside down on platter. Let stand for 2 minutes and remove pie pan. Allow to cool prior to serving.