Upside-Down Apple Pie. Photo by Zac Williams.
Yields 12 servings.
- 2 cups flour
- 1/2 teaspoon salt
- 6 tablespoons shortening
- 2 tablespoons cold butter
- 5 to 7 tablespoons orange juice
- 6 tablespoons butter, melted, divided
- 1/2 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 1 cup granulated sugar
- 1/3 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 cups thinly sliced sweet apples (such as ‘Golden Delicious’)
Pecans are a tasty addition to apple pie filling. Photo by Getty Images/Neydtstock.
- 1/2 cup powdered sugar
- 2 to 3 teaspoons orange juice
To make pie crust:
1. In a medium bowl, combine flour and salt. Cut in shortening and butter until crumbly. Gradually add orange juice, 1 tablespoon at a time, tossing with a fork, until dough forms a ball.
2. Divide dough into 2 balls. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes.
3. Roll out 1 ball of dough into a 12-inch circle, and place in a 10-inch Dutch oven or a pie pan that you then place inside the Dutch oven.
Homemade pastry is the start to a perfect pie. Photo by Getty Images/vinice.
To make filling and bake:
4. In a small bowl, combine 4 tablespoons butter, brown sugar, and pecans, and mix well. Spoon into pie crust.
5. In a large bowl, combine granulated sugar, flour, cinnamon, nutmeg, apples, and remaining butter, and toss gently. Spoon over pecan mixture.
6. Roll out remaining ball of dough, and place over filling. Pinch edges together to seal, and cut steam vents.
7. Place lid on Dutch oven. Place 9 coals underneath the oven and 15 coals on top, and bake for 20 minutes. Cover edges loosely with foil, and bake for an additional 30 minutes, or until apples are tender and crust is golden brown.
8. Cool for 15 minutes, then invert onto a plate.
To make glaze:
9. Combine powdered sugar with orange juice, 1 teaspoon at a time, until mixture reaches drizzling consistency.
10. Drizzle over pie, if desired.
For more information and tips for cooking over coals, see Dutch Oven Cooking.Recipe reprinted with permission from Dutch Oven: Cajun and Creole by Bill Ryan, published by Gibbs Smith.