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Upside Down Apple Pie Recipe

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This recipe for Upside Down Apple Pie, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Faye Mann
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup pecans
1/4 cup melted butter
1/3 cup brown sugar
2 crusts of pastry unbaked
1/2 cup granulated sugar
cored, sliced apples
2 Tablespoons flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp nutmeg

PASTRY
3 cups flour
1 tsp salt
1 cup shortening (removed from fridge about 1 hour before using)
8 Tbsp ice water
2 Tbsp milk

Directions:
Directions:
Sift flour then measure it into bowl that isn't too big add salt. Add shortening to flour and use knife to cut into dice sized pieces. Using pastry blending work quickly and fiercely to combine shortening and flour until fully integrated. No loose flour. Add ice water 1 tbsp at a time to different parts of the bowl. Use a fork to quickly stire mixture. If it doesn't start to form a ball add another 1-2 tbsp of ice water and continue to stir vigorously. When dough starts to come together into a ball remove from bowl and shape it into a more uniform ball and cut in half. You can use two pieces of wax paper and roll out crusts.

Filling: Arrange nuts, sugar and butter in deep 9 inch pan. Cover with one pastry and fill with remaining ingredients. Cover with top pastry and seal.

375 - 40 minutes let cool 5 minutes.
Turn our upside down onto plate.

Personal Notes:
Personal Notes:
If you use the dough precisely is enough for two double pies.
This pie should be served soon after taking out of oven as presentation is best than.

 

 

 

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