Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/2 teaspoon salt

  3. 6 tablespoons shortening

  4. 2 tablespoons cold butter

  5. 5 to 7 tablespoons orange juice FILLING:

  6. 6 tablespoons butter, melted, divided

  7. 1/2 cup packed brown sugar

  8. 1/2 cup chopped pecans

  9. 1 cup sugar

  10. 1/3 cup all-purpose flour

  11. 3/4 teaspoon ground cinnamon

  12. 1/4 teaspoon ground nutmeg

  13. 8 cups thinly sliced peeled tart apple (about 1/8 inch thick) GLAZE:

  14. 1/2 cup confectioners' sugar

  15. 2 to 3 teaspoons orange juice

Instructions Jump to Ingredients ↑

  1. 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 wrap; 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 sugar, flour, cinnamon, nutmeg, apples 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 20 minutes. Bake 30 minutes longer or until apples are tender and crust is golden brown. Cover edges with foil during the last 15 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. Yield: 6-8 servings.


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