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UPSIDE DOWN APPLE PIEYield: 8 servings.

original recipe from Taste of Home

CRUST:

2 cups all-purpose flour

1/2 teaspoon salt

6 tablespoons shortening (Crisco stick)

2 tablespoons cold butter

5 to 7 tablespoons orange juice

FILLING:

6 tablespoons butter, melted, divided

1/2 cup packed brown sugar

1/2 cup chopped pecans (or walnuts)

1 cup Imperial Sugar

1/3 cup all-purpose flour (sifted)

1/2 teaspoon rum extract (optional)

1/2 teaspoon maple extract (optional)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:

1/2 cup confectioners’ sugar

2 to 3 teaspoons orange juice

• In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.
• Gradually add orange juice, tossing with a fork until dough forms a ball.
• Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
• Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.
• Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
• In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
• Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
• In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
• On waxed paper, roll out one ball of pastry to fit pie plate.
• Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.
• Fill with apple mixture.
• Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.
• Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
• Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).
• Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.