Upside-down apple pie

Prep: 1 hour & chilling

Bake: 1 hour and cooling

Makes: 8 servings

Ingredients:

3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

¾ cup cold butter, cubed

⅓ cup shortening, cubed

4 to 6 tablespoons cold water

Pecans:

½ cup packed brown sugar

¼ cup butter, melted

1 cup pecan halves

Filling:

1 cup sugar

⅓ cup all-purpose flour

2 tablespoons butter, melted

¼ teaspoon ground cinnamon

8 cups thinly sliced peeled tart apples

1. In a food processor, combine the flour, sugar and salt. Add butter and shortening; pulse until mixture is crumb like. While using the food processor add small amounts of water till the dough forms a ball.
2. Divide dough in a half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes.
3. Coat in a 9 inch deep dish pie plate with cooking spray. Line bottom and sides of plate with parchment paper. Coat paper with cooking spray and set aside.
4. In a small bowl, combine brown sugar and butter; stir in pecans. Place in the bottom of prepared pie plate with rounded sides of pecans facing down.
5. 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 the pecans and sides of the pie plate. Trim edges.
6. In a 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.
7. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375 for 60-70 minutes or until golden brown.
8. Carefully loosen the parchment paper around edge of pie, put hot pie onto a serving plate. Remvoe paper. Cool for at least 15 minutes before serving.