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Clarion County Recipe of the Day: Upside-Down Apple Pie
This old-fashioned recipe will become a family favorite!
Upside-Down Apple Pie
2 cups all-purpose flour
6 tablespoons shortening
2 tablespoons cold butter
5 to 7 tablespoons orange juice
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
8 cups thinly sliced peeled tart apples (about 1/8 inch thick)
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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; 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 four 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 to 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.
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