3 C. flour
1 t. salt
1 C. shortening
5 - 6 T. ice water
Sift flour and salt. Add shortening and mix it in with a pastry cutter, until it
looks like cornmeal.
Sprinkle water, 1 T. at a time over the mixture and lightly toss, until it comes
together in a ball. Let rest 10 minutes.
Divide dough in 2 pieces and roll out to fit a 9 inch pie plate.
Upside Down Pecan Apple Pie
6 peeled sliced golden Delicious apples (about 2 1/2 cups)
3 T. fresh lemon juice
2 T. butter
2/3 pecan halves
1 C. light brown sugar...divided
1 T. flour
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
Double pie crust
Preheat oven to 450°F.
Toss apples and lemon juice together until apples are well coated.
Spread butter along sides of a 9 inch pie plate. Arrange pecans in the bottom of
pie plate in a decorative design. Press pecans into butter to hold in place.
Sprinkle 2/3 C. brown sugar over pecans. Cover the sugar and pecans with 1 of
the pie crusts, being careful not to move pecans or tear the crust.
Mix remaining brown sugar, flour, cinnamon, nutmeg an salt with the apples. Mix
Mound apples in pie crust. Top with second pie crust. Crimp edges together and
flute. Prick crust in several places to vent. Place pie on a baking sheet.
Bake at 450°F. for 10 minutes. Reduce oven temperature to 350°F.
Bake 40 - 45 minutes until crust is golden and apples are tender. Let pie rest
on a rack for 10 minutes.
Invert serving plate carefully over pie, carefully invert both pie and serving
plate together, carefully remove pie plate.
Serve pie warm with vanilla ice cream.
Note: I think this pie is best eaten the day it is made. It is so good. Try it
for yourself and see!