Upside-Down Apple Pie

I posted awhile back that I had a great recipe for apple pie and some of my friends have asked for it :) Well, here it is! It is a great recipe and every time I make it, it's gone before I know it (sometimes before I get a piece ;))

You'll need:
2 cups all-purpose flour
1/2 teaspoon salt
6 Tablespoons shortening
2 Tablespoons cold butter
5 to 7 Tablespoons Orange Juice (sometimes I use a little more)
FILLING:
6 Tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled Golden Delicious Apples (about 1/8 inch thick) - (I have used other kinds of apples and it turns out just as good!)
GLAZE:
1/2 cup confectioner's sugar
2 to 3 teaspoons Orange Juice

In a 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 wrap; refrigerate for at least 30 minutes.

Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving a 1-1/2 in. beyond edge; coat the foil with non-stick cooking spray. Combine 4 Tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining 2 Tablespoons 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 degrees for 20 minutes. Cover edges loosely with foil. Bake 30 minutes longer or until crust is golden brown. Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Yields: 6-8 servings

{Recipe courtesy of Susan Frisch}

James loves this pie (except the pecans so I usually leave one half the pie without any)! :)