Upside Down Apple Pie

You have to try this!! It looks like a mess, but it’s the best pie I ever made all from scratch. Yum yum yum!!!

For Bottom deliciousness:

6 Tablespoons Butter, melted and divided.
1/2 cup packed light brown sugar
1/2 cup chopped pecans

2 Pie Crusts:

2 cups all purpose flour
1 cup shortening
1 teaspoon salt
1/2 cup ice cold water
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. (I put the pastry in the freezer for 20 minutes)

For Filling:

1 cup granulated sugar
1/3 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon apple pie spice (I used nutmeg)
5-6 granny apples, peeled, cored and cut into 1/2 slices.
2 TBSP melted butter

Coat a cast iron pie plate with baking  Pam and line bottom with parchment paper. Coat paper with cooking spray also. ****There will be spillage so put a cookie sheet on the rack under your pie.

In a small bowl combine 4 tablespoons melted butter, brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate pressing it against nut mixture and up sides.

In large bowl combine granulated sugar, flour, cinnamon and remaining 2 tablespoons of butter. Mix well. Add the apples and toss gently to coat.

Spoon into pie crust.

Place the second crust over the apple mixture. Trim and fold the edges together to seal and cut some slits in the top for venting.

Brush with egg mixed with water. Sprinkle sugar all over top.

Bake at 375 for about 60 minutes or until brown.

Wait for 5 minutes. Turn upside down on cookie sheet with no edge side. Let it come away from pan. Remove from pan while it’s still warm (3 minutes or so)

After it’s cooled slide it off the cookie sheet to your serving stand.