UPSIDE-DOWN APPLE PIE
This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. -Susan Frisch, Germansville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 613 calories, Fat 26g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 270mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 4g fiber), Protein 5g protein.
MICHAEL'S UPSIDE DOWN APPLE PIE
Provided by Food Network
Categories dessert
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 14
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
This apple pie is so unique! After baking, it is turned upside down on a serving plate and the "sticky bun" like bottom becomes the top. Serve warm with vanilla ice cream for pure heaven!
Provided by Marie
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spread butter on bottom of deep 9" pie plate and sprinkle with pecans and brown sugar.
- Cover with one of the pastry crusts.
- Combine apples, sugar, flour, cinnamon and nutmeg in a large bowl.
- Pour apple mixture into pie shell.
- Top with other crust and crimp edges.
- Slice vents in top.
- Bake on a baking sheet at 350° for 1 hour and 10 minutes.
- Remove pie from pie plate immediately by loosening edges.
- Invert onto serving plate.
- Note: If allowed to set in pie plate, it will harden and be impossible to remove.
Nutrition Facts : Calories 450.1, Fat 25.8, SaturatedFat 7.8, Cholesterol 15.2, Sodium 278.2, Carbohydrate 53.7, Fiber 4.4, Sugar 28, Protein 3.9
MRS. HOVIS'S HOT UPSIDE-DOWN APPLE PIE
Provided by Craig Claiborne
Categories dessert
Time 1h40m
Yield 12 or more servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 8 milligrams, Sugar 18 grams, TransFat 1 gram
More about "mrs hoviss hot upside down apple pie food"
UPSIDE DOWN APPLE PIE (TARTE TATIN) | CHEF JEAN-PIERRE
From youtube.com
Author Chef Jean-PierreViews 149.4K
UPSIDE DOWN APPLE PIE: A UNIQUE DESSERT READY IN A FEW …
From youtube.com
Author Cookist WowViews 1.8K
BEST UPSIDE-DOWN APPLE PIE | MRFOOD.COM
From mrfood.com
MRS. DAVIS (TV SERIES 2023– ) - IMDB
From imdb.com
UPSIDE-DOWN APPLE PIE RECIPE - BBC FOOD
From bbc.co.uk
UPSIDE-DOWN APPLE PIE | MIDWEST LIVING
From midwestliving.com
UPSIDE-DOWN APPLE PIE FROM CRAIG CLAIBORNE'S SOUTHERN COOKING …
From app.ckbk.com
MR. FOOD OOH IT'S SO GOOD!!
From mrfood.com
GRANDMA MILLIE'S APPLE PIE | MRFOOD.COM
From mrfood.com
APPLE PIE RECIPES - NYT COOKING
From cooking.nytimes.com
MRS. HOVIS'S HOT UPSIDE-DOWN APPLE PIE - DINING AND COOKING
From diningandcooking.com
MORTON'S HOT UPSIDE DOWN APPLE PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
MRS. HOVIS'S HOT UPSIDE-DOWN APPLE PIE RECIPE - NYT COOKING
From cooking.nytimes.cf
MISS VICKIE'S - WIKIPEDIA
From en.wikipedia.org
MRS. HOVIS'S HOT UPSIDE-DOWN APPLE PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE OFFICIAL MRS HUGHES WEBSITE COMEDIAN
From mrshughes.com
OLD LINEN, FINE CHINA AND CAROLINA SOUL - THE NEW YORK …
From nytimes.com
MISS VICKI'S ON THE RIVER - TRIPADVISOR
From tripadvisor.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search