Apple Upside Down Pie

For the crust:
In a large bowl combine flour and salt. Using a pastry cutter or two forks, cut in shortening and butter until crumbly. Gradually add orange juice, tossing and mixing until the dough forms a ball.

Divide dough into two balls. Wrap the balls in plastic wrap and refrigerate for at least 30 minutes.

Line a 9″ deep dish pie plate with heavy duty foil; leaving 1-1/2″ of foil hanging over the edge of the plate. Coat foil with cooking spray.

In a bowl, combine 4 Tablespoons of melted butter, brown sugar and pecans. Spoon this into the prepared pan. Set the pan aside.

In a large bowl, combine the 1 cup of sugar, flour, cinnamon, nutmeg, apple pie spice, apples and 2 Tablespoons of melted butter. Toss gently to mix. Set aside.

Roll out one ball of dough to fit the pie plate. Place rolled out dough over the nut mixture in the pie plate, pressing firmly against the nut mixture and the sides of the pie plate; trim the edges of the dough to at least 1″ beyond plate edge.

Fill the pie plate with the apple mixture now.

Roll out the next ball of dough and fit it over the top of the apple filling.

Fold the edges of the bottom pastry over the top pastry and seal and flute the edges. Cut 4 slits in the top pastry.

Bake at 375F for 20 minutes. Then cover the edges of the crust loosely with foil to avoid burning. Bake 30 minutes longer or until apples are tender and crust turns golden brown.

Remove the pie from the oven and cool 15 minutes. Invert onto a serving plate and remove foil gently.

Optional: Add dried cranberries to apple mixture.

I normally double my dough recipe and also increase apples to 10 or more cups. We like a mile high pie.

This looks like a lot of work, but it really is not and is quite easy to make. And when you flip it over . . . Wow!