Mrs Hoviss Hot Upside Down Apple Pie Recipes

UPSIDE-DOWN APPLE PIE

Steps:

• 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; 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 pecans; 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 overbrowning if necessary)., Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.

SPICED UPSIDE-DOWN APPLE PIE

Steps:

• Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly., Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges., In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm., PASTRY FOR DOUBLE CRUST PIE, Combine 21/2 cups all-purpose flour and 1/2 tsp salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3=2/3 cup ice water, tossing with a fork until the dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.

MICHAEL'S UPSIDE DOWN APPLE PIE

Steps:

• To make pastry sift flour into a bowl. Cut cold butter into small pieces with a wire cheese cutter. Add butter to flour and work it into the flour with the back of a fork. Do not use your hands or anything that would add heat to the mixture. When the butter has been worked into the flour as much as possible, add ice water, 1 tablespoon at a time and mix it in with a large spoon. It will probably only take 2 or 3 tablespoons of water to form the dough. As soon as the dough can be rolled into a ball in the bowl put it in plastic wrap and place it in the refrigerator.
• When the dough has been in the refrigerator for 1/2 hour, start to coat the bottom of the pie pan. I prefer to use the deepest pie pan I can find. Spread 1 tablespoon of butter over the bottom and sides of the pie pan. Depending on the size of the pan you might have to use more or less, but I like my coating to be generous. Then sprinkle 1/3 cup of brown sugar over the butter, with a light coating covering the bottom and sides. As with the butter you may have to use more or less depending on pan size. Then place the pecan nut halves, flat side up, on the bottom and sides of the pan. I start in the middle with 1 nut and then put the rest in circles around the center, closely spaced. Finish with a layer of nuts covering the side of the pan. The entire bottom and sides should be covered with nuts. Next take the dough out of the refrigerator, cut the ball in 1/2, wrap 1/2 in the plastic wrap and put it back in the refrigerator. Roll out the other 1/2 taking care not to handle the dough too much. Place the rolled out dough in the pie pan over the pecan nut coating, and trim the edges. Cover with plastic wrap and put in the refrigerator.
• Preheat the oven to 450 degrees F.
• To make the filling place 1/4 cup of butter and 1 cup of sugar in a small pan and cook over medium heat. When the butter and sugar have mixed into a liquid form add 1/2 vanilla bean. Stir the mixture constantly until it starts to turn brownish, or caramelized. Then remove it from the heat. Fill a large bowl with cold water and squeeze in 1/2 of the lemon. Peel the apples, cut into thin slices and put into the bowl with cold lemon water. I like to cut the slices rather thin, 1/8-inch or so. In a small bowl mix together 1 rounded teaspoon cinnamon, 1 pinch nutmeg, and 2 tablespoons of all-purpose flour. Drain the apples in a colander and wipe all water out of the large bowl. Put the apples back in the bowl and sprinkle with the cinnamon, nutmeg and flour mixture. Mix until they are all covered.
• Take the pie pan out of the refrigerator and put 1/2 on the apples over the bottom pastry layer. Squeeze 1/2 of the lemon into the caramelized butter and sugar mixture, mix and pour half of the mixture through a sieve onto the apples. Layer the other 1/2 of the apples on top of that and pour on the rest of the caramelized mix. The pie should be just slightly over filled, and formed to a dome in the middle. Remove the second half of the pastry ball from the refrigerator and roll it out. Brush the bottom lip of the pie pastry with water to help form a seal. Place the rolled pastry on top of the pie and trim with kitchen scissors. Crimp the edges together with your fingers to make a good seal between the top and bottom pastry layers. Cut 3 small slits in the top to allow steam to escape. Place pie on a cookie sheet and wrap aluminum foil around the pie edges.
• Place the cookie sheet and pie in the center of the oven and allow to cook for 15 minutes. Then reduce the heat to 350 degrees F and cook for an additional 25 minutes. Remove the aluminum foil and check the crust to see if it is golden brown. You will probably have to continue to cook for another 5 to 10 minutes for the crust to turn golden brown. Remove the pie from the oven and allow it to set for 5 minutes. Then place a large plate over the top of the pie and flip it over. Gently lift the pie pan off of the pie. It should come off clean, but if any pecans stick to the pie pan remove them and put them back on the pie. Allow to cool at least 1 1/2 hours before cutting.

UPSIDE-DOWN APPLE SKILLET PIE

Steps:

• Preheat oven to 425 degrees F.
• Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl.
• Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.

MRS. HOVIS'S HOT UPSIDE-DOWN APPLE PIE

Steps:

• Put the flour in a mixing bowl and add the butter pieces. Work the flour and butter together with the fingers or a pastry blender until well blended.
• Gradually sprinkle the mixture with ice water, using only enough so that the dough holds together and can be formed into a ball. Shape the dough into a ball and flatten slightly. Wrap closely in plastic wrap and refrigerate until ready to use.
• Pour the melted butter into a dish about 1 1/2 to 2 inches deep and 12 inches in diameter (the dish might also be rectangular).
• Sprinkle evenly with the brown sugar, grated lemon rind and arrowroot.
• Peel the apples and cut away any blemishes. Quarter the apples and cut away the cores. Cut the quarters lengthwise in half. Arrange the apple pieces in neat concentric circles over the brown sugar mixture.
• Sprinkle the bourbon over the apples.
• Roll out the dough on a lightly floured surface into a circle about 13 inches in diameter. Carefully place the dough on top of the apples and gently fold over the overhanging edges toward the center, pressing down lightly all around the outer rim of dough so that the apples are totally covered with dough.
• Cover closely with plastic wrap and refrigerate until ready to bake.
• When ready to bake preheat the oven to 400 degrees.
• Place the pie in the oven and bake one hour. Remove to a rack and let cool briefly.
• Run a knife around the inside rim of the pie. Place a large dish over the pie. Quickly invert the pie onto the plate. Serve hot or at room temperature.

APPLE UPSIDE-DOWN PIE

Steps:

• 1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.
• 2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
• 3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).

UPSIDE DOWN APPLE PIE

Steps:

• Spread butter on bottom of deep 9" pie plate and sprinkle with pecans and brown sugar.
• Cover with one of the pastry crusts.
• Combine apples, sugar, flour, cinnamon and nutmeg in a large bowl.
• Pour apple mixture into pie shell.
• Top with other crust and crimp edges.
• Slice vents in top.
• Bake on a baking sheet at 350° for 1 hour and 10 minutes.
• Remove pie from pie plate immediately by loosening edges.
• Invert onto serving plate.
• Note: If allowed to set in pie plate, it will harden and be impossible to remove.