Cinnamon Apple Upside Down Pie Food

CINNAMON-APPLE UPSIDE-DOWN PIE

Steps:

• To make the crust, put the flour, sugar and butter into the container of a food processor and cover with the lid. Gradually add only enough cold water so that the dough comes loose from the sides and can be shaped into a ball.
• If a food processor is not used, put the flour and sugar in a mixing bowl. Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal. Using a fork, toss the mixture while adding just enough water so that the pastry holds together and can be shaped into a ball.
• Remove the dough and flour lightly. Cover with plastic wrap and refrigerate until ready to use.
• To make the filling, pour the melted butter into a round dish measuring about one and one-half inches deep and nine to 10 inches in diameter.
• Sprinkle the bottom of the dish evenly with brown sugar, lemon rind and a neat dusting of the cornstarch.
• Put the currants in a small bowl and add hot water to cover. Set aside.
• Peel the apples and cut them into quarters. Cut away and discard the cores and stems. Cut each quarter into four lengthwise pieces of more or less equal size. .
• Put the pieces in a mixing bowl and sprinkle with cinnamon. Toss to blend. Put half of the apple pieces neatly in layers over the bottom of the dish. Drain the currants and sprinkle them over the apples. Arrange the remaining apple pieces in layers over the currants. Sprinkle the rum over all.
• Preheat the oven to 400 degrees.
• Roll out the pastry to more or less fit the top of the pan. If there is an overlapping edge, fold this edge over toward the center, pressing it down to fit around the filling. The pastry should fit neatly and not overlap the top and edges of the dish.
• Place in the oven and bake one hour.
• Remove from the oven and let cool briefly.
• Run a knife around the inside rim of the pie. Place a dish over the pie. Invert the pie quickly onto the plate. Serve hot.

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.

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 APPLE CAKE IN CAST IRON SKILLET - MY RECIPE -

Steps:

• Place your oven rack in the middle of the oven and preheat oven to 350ºF.
• Prepare the topping, melting the 1/3 cup butter in a 10" cast iron skillet ((2" deep), over low heat.
• Remove skillet from heat and stir in the brown sugar and ground cinnamon (or apple pie spices) using a fork.
• Spread this mixture evenly over the bottom of the skillet and arrange the apple slices over the butter/sugar mixture in the skillet.
• In a mixer, blend cake mix, 1 stick melted butter, sour cream, dark corn syrup, eggs and ground cinnamon.
• Beat on low speed for 1 minute. Increase speed to medium and beat 2 minutes longer until creamy.
• Pour the batter over the top of the apples in the skillet and then place the skillet in the oven and bake at 350ºF. for 40-45 minutes and bake until the cake rises high in the skillet, (it will spring back when lightly pressed with your finger when it's done).
• Remove skillet and cool cake in the pan for 5-10 minutes and then run a knife around the edges of the cake to loosen it from the sides of the pan and carefully flip upside down onto a serving plate.
• Cool completely for about 15 minutes and serve warm with vanilla ice cream if you like.
• I have made this cake with Duncan Hines Caramel flavor cake mix and the taste is excellent, too.
• NOTE: this cake can also be made in these baking pans. Just prepare the butter, brown sugar and spices in a skillet over the stove and then pour this mixture in the baking pan sprayed with cooking oil, add the apple slices, pour the batter and bake it.
• Here is a guide to bake the cake in those pan sizes:
• Pan Size: 13x9 inches - Oven Temp: 350ºF. - Baking time: 30-35 minutes.
• Pan Size: 9x9 inches - Oven Temp: 350ºF. - Baking time: 35-40 minutes.
• Pan Size: 8x8 inches - Oven Temp: 325ºF. - Baking time: 50-55 minutes.

MOM'S CINNAMON-APPLE CRISP

Steps:

• Combine the apples, sugar, flour and cinnamon in a large bowl. Transfer to an 11x7-in. baking dish; dot with butter. , For topping, combine the flour, sugar, baking powder and nutmeg in another large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg just until moistened; sprinkle over filling., Bake, uncovered, at 375° for 40-45 minutes or until topping is golden brown and apples are tender. Serve warm with ice cream if desired.

APPLE-CINNAMON UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them).
• In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
• With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
• Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).
• To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.

UPSIDE-DOWN APPLE PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
• In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
• Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
• Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.