Upside Down Apple Pie!!

What a great pie recipe! I found this recipe in the Taste of Home Contest Winning Recipes 2010 cookbook and prepared it for 4th of July. It was, yes boys was, delicious!

Crust:

• 2 cups flour
• 1/2 teaspoon salt
• 6 tablespoon original Crisco shortening
• 2 tablespoons cold butter - cut into small pieces
  
• 5 - 7 teaspoons orange juice

Filling:

• 6 tablespoons butter, melted, divided
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1 cup sugar
• 1/3 cup flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 8 cups thinly sliced Golden Delicious Apples (peeled and cored) - 1/8" thick
  

Glaze:

• 1/2 cup confectioner's sugar
• 2 - 3 teaspoons orange juice

Preheat oven to 375 degrees.

Making the crust (remember when working with this crust no electric mixer is used - everything is by hand and mix as little as possible for a more tender crust) - In a large bowl combine flour and salt (a whisk works well here); cut in cold butter and shortening (use pastry cutter or 2 forks) until crumbly. Gradually add o.j. until it forms a ball. Divide into two balls. Wrap in plastic wrap and refrigerate at least 30 minutes.

Line 9 " deep dish pie plate with foil leaving a 2" hanging over. Coat foil with cooking spray.

Combine in a separate bowl 4 tablespoons of melted butter, brown sugar, and chopped pecans and spread evenly in the foil lined pie plate.

In a large bowl, combine apples, flour, sugar, cinnamon, nutmeg and remaining 2 tablespoons of butter melted. Toss thoroughly but gently.

In between 2 pieces of waxed paper roll out one refrigerated ball until large enough to hang over pie plate 1". (Very thin!!) Place over the brown sugar mixture in pie pressing down firmly into brown sugar/nuts. Fill crust with apples. Roll out the second crust again large enough to hang an inch over and place on top. Seal (crimp) two crusts. Cut 4 slits in top crust to vent.

Place pie in preheated oven and bake 20 minutes. Loosely cover edges with foil and bake another 30 minutes until apples are tender and crust is golden brown.

Cool pie on a rack 20 minutes. Invert (Remember it's upside pie!) onto a serving platter and gently remove the foil. Mix glaze ingredients and drizzle over pie.