Upside-Down Apple Pecan Pie

450 for 10 minutes then reduce oven temperature to
375 about 40 minutes
I determine when the pie is done when I can place a fork into the slits of the crust and the apples are tender.

PECAN PREPARATION:
Butter Unsalted – unsalted room temperature
Pecans – Whole
Brown Sugar – Light

FILLING
6-8 Granny Smith Apples
peeled, cored, sliced
¾  Sugar or Brown Sugar
Cinnamon or apple pie spices to taste
2 T flour
2 T Lemon Juice (optional)
2 T unsalted butter

Line a deep dish pie plate with aluminum foil. I overlap to make certain I have ample hang over to fold over edges so they don’t burn.
I use my fingers and liberally coat the bottom and sides of foil with butter
I arrange or randomly cover bottom with pecans
I sprinkle generous amount  of brown sugar

I make my Crisco Crust
2 Cups All-Purpose Flour
1 t Salt
2/3 Cup Crisco Shortening
5 – 7 T Ice Water

I mix dry ingredients:
    I finger mix Crisco into dry ingredients until there is about 2/3 corn meal size and 1/3 small pea size.
            I add water, a little at a time, until the dough is moistened and I can make into a ball.
            I cut ball in half and flatted into a round ball about 5 inches by 1 inch.
I put in refrigerator for about anywhere from 30 minutes to overnight

Back to the Pie:
I mix my flour, spices, salt together.
I prepare the apples and add and coat with seasonings as I go along.

Note:  I bake “to taste” ie brown sugar in glaze, apple pie spices / cinnamon to taste, sugar / brown sugar to taste etc.

Back to the Pie Dough:
I roll out one of the pie dough disks until it measure larger than my pie plate.
I place the pie dough over the pecan, brown sugar buttered foil.
I add the apples.  
Make sure they are mounded because apples reduce when baking.
I roll out the other pie disk and cover the pie filling.
I trim and roll and pinch the upper and lower crust to form the edge.
I slit the top of the dough for steam to escape and apples won’t get mushy.

Note: Because the upper pie crust won’t show (you’re flipping this one) you don’t have to but I do milk brush and sprinkle with cinnamon sugar.

Fold over excess foil on edges to prevent from overbaking.  
You will keep on eye on your edges and crust as to not overbake.  If you are concerned add a cover of foil.

In your pre-heated 450 degree place your pie in the middle rack.
You can add a cookie sheet under neath to catch drippings or place your pie on the cookie sheet.
This is the “tricky part” … you don’t want to burn the pecans and it does take the pie a while to bake all the way through.  I personally but a pie sheet on the lower rack.

Remove from oven.
Take your pie platter and place over the pie plate and quickly (you can do this) flip the pie.
Be careful – flip but hold onto pie and plate with a good grip so pie doesn’t slip! Spoken from experience!

Wow!  You did it.
Let the pie cool so the filling sets!

I serve with vanilla ice cream or make some whipping (whipping cream and confectioner sugar whipped until stiff)

You’re a baking artist! This will look too beautiful to serve but smell too delicious not too!

Enjoy, Mary Jo