Best 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.

UPSIDE-DOWN SOUTHERN APPLE PIE

Steps:

• Spread butter in bottom of 9" deep-dish pieplate.
• Arrange pecan halves, rounded sides down, on bottom of pieplate; gentle press into butter.
• Sprinkle 2/3 c.
• brown sugar over pecans, and gently press.
• Roll half of pastry to 1/8" thickness on lightly floured surface; transfer to a pieplate; and press firmly onto bottom and sides of pieplate.
• Trim off excess pastry along edges; set saide.
• Combine apples and lemon juice in a large mixing bowl.
• Combine 1/3 c.
• brown sugar and remaining ingredients Sprinkle over apple mixture, and toss gently.
• Spoon apple filling evenly into pastry shell.
• Roll remaining pastry to 1/8" thickness; transfer to top of pie.
• Trim off excess pastry along edges.
• Fold edges under, and flute.
• Prick top of crust with a fork for steam to escape.
• Bake at 450° for 10 min.
• Reduce temperature to 350°, and bake an additional 30-40 min.
• Cool 5 minutes.
• Place plate on top of pie, and invert.
• Yield: one 9" 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.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

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.