Upside Down Apple Cheese Pie Recipes

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.

Steps:

• Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly., Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges., In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm., PASTRY FOR DOUBLE CRUST PIE, Combine 21/2 cups all-purpose flour and 1/2 tsp salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3=2/3 cup ice water, tossing with a fork until the dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.

Steps:

• Preheat oven to 400°F. Line a pie pan with the bottom pie crust. With mixer on high, combine cream cheese, ½ cup sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust. In large bowl, combine apples, lemon juice, ½ cup sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture. Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie. Line a cookie sheet with parchment paper and place the pie on the cookie sheet. Cover pie loosely with a piece of foil and bake 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes. Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.

Steps:

• Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.
• Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.
• Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape.
• Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.

Steps:

• Preheat oven to 400°F. Line a pie pan with the bottom pie crust. With mixer on high, combine cream cheese, sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust. In large bowl, combine apples, lemon juice, sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture. Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie. Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes. Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.

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.

Steps:

• In a small bowl, combine the pecans, brown sugar and butter; spread into a greased 9-in. pie plate. Roll out one pastry to fit the pie plate; place over pecan mixture. Trim pastry even with edge of plate.
• In a small bowl, beat the cream cheese, cheddar cheese, 1 tablespoon sugar and vanilla until blended; spread over pastry. In large bowl, combine the apples, flour, lemon juice, cinnamon, ginger and remaining sugar; pour over cheese mixture.
• Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
• Bake at 375° for 45-50 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
• In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
• Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
• Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.