TOPSY TURVY APPLE PIE
This pie is best served hot out of the oven; flaky pie crust with a sticky caramel glaze!
Double Pie Crust:
4 cups flour
1 tsp salt
1 1/2 cup shortening
2/3-cup water
Put flour, salt, and cold shortening in work bowl of food processor with the steel blade; cover top with plastic wrap and put lid in place. Using off-on pulsing work the mixture til mixed but do not over mix. Add the water and pulse just a little. Remove lid and plastic wrap. Test to see if enough water has been added. If more is needed add another T and again do not over mix.
Remove steel blade and gather up dough to make a ball. Wrap in plastic wrap and refrigerate for at least a half hour.
Prepare Pans:
Preheat the oven to 400 degrees.
This recipe is for two 9-inch pies; I have found I like it better using 8 small individual pie tins; you may cut this recipe in half to do one 8-inch pie.
½ cup butter, softened
1 cup pecan halves
1 cup packed brown sugar
Line pie tins with foil that hangs over the edge by at least one inch; generously butter bottoms and sides of pans with the softened butter. Press pecan halves, rounded side down, into butter. Pat brown sugar over pecans and up sides.
Prepare Apples:
8 large Granny Smith apples
2 T lemon juice (or vinegar)
2 T all-purpose flour
1 cup granulated sugar
3 T ground cinnamon
2 tsp ground nutmeg
Dash salt
Peel and slice apples thinly into a large bowl; sprinkle with lemon juice. Combine flour, granulated sugar, cinnamon, nutmeg & salt in a small bowl. Add to apples; toss to coat.
Assembly:
Roll out discs of piecrust and place over brown sugar & pecans. Place apple mixture in piecrusts and spread evenly to make top level. Roll out top crusts. Wet top edge of crust in tin with water right where the top crust will touch it to insure a good seal. Place top crust over filling. Trim edge leaving a bit of an overhang, about ½ “. Fold overhang under so crust is even with edge of pie plate. Press flat to seal. Do not flute. Pierce top crust with fork to allow steam to escape.
Bake 30 – 45 minutes until well browned and filling is bubbling. Remove from oven; cool 5 minutes on a wire rack. Place serving dish over warm pie plate. Invert both pie plate and serving dish so serving dish is on bottom. Remove pie plate. Serve pie warm or at room temperature. May garnish with ice cream or whipping cream.
Makes 8 servings; may serve a half pie and it will make 16 servings
