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Old Fashioned Style Deep Dish Apple Pie - Upside Down Apple Pie
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The Best Apple Pie Dessert from the mountain's orchard.


Serves/Makes:8 servings

  • 12 medium tart apples
  • 1 cup (225 ml) sugar
  • 3 tbsp (45 ml) all-purpose flour
  • 1/2 tsp (2 ml) ground cinnamon
  • 1/4 tsp (1 ml) ground nutmeg
  • 1/4 tsp (1 ml) salt
  • 3 tbsp (45 ml) butter
  • 1 cup (225 ml) all-purpose flour
  • 1/8 tsp (1 ml) salt
  • 1/3 cup (80 ml) shortening
  • cold milk
  • sugar
  • light cream
  • Peel, core, an thinly slice the apples (11 cups (2600 ml) of them) and place in a large bowl.
  • Mix together 1 cup (225 ml) sugar, 3 tbsp (45 ml) flour, cinnamon, nutmeg, and 1/4 tsp (1 ml) salt, then sprinkle this over the apples in the bowl and toss gently.
  • Turn into a 9x13 inch cake pan, (see note below for pan recommendation).
  • Dot the apples in the pan with butter.
  • Stir 1 cup (225 ml) of flour with 1/8 tsp (1 ml) salt and cut in the shortening until it is crumbly.
  • Gradually add 2 tsp (10 ml) to 3 tsp (15 ml) milk and toss with a fork to just dampen; form a ball.
  • On a lightly floured surface roll to a size that is 1 inch larger than the surface measurement of the baking pan.
  • Place this over the baking dish, flute the edges. Brush with milk, slit the top for steam to escape and sprinkle with sugar.
  • Bake at 400 degrees (200 C.) for 40-45 minutes.
  • Serve warm with cold light cream. (Or, if you like, whipped cream or ice cream).
If you have a deeper baking pan, like a small glass pyrex roasting pan, I would truly suggest you use it. Everyone has a 9x13 cake pan, and that will work, but this really is a recipe made for a deeper dish with a smaller surface area.

Often times, I make twice the dough recipe and make sugared designs for the top of this pie. It is a favorite of ours!

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