RECIPE: Upside-Down Apple Pie, from author Courtney Wade
Author Courtney Wade loves the Catskills, and set out to find some of the best recipes she could from this tasty destination for New York State food enthusiasts. In her new book, The Catskills Farm to Table Cookbook, she captured in breathtaking photography not only great recipes, but also features local specialty farms, farmers markets, and top restaurants. She brings it all to the reader to enjoy from their home kitchen.
Courtney shares with us her Catskills-apple inspired recipe for Upside-Down Apple Pie, from The Catskills Farm to Table Cookbook.
Upside-Down Apple Pie
Serves 12
Ingredients
For the Glaze:
¼ cup brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
¼ cup pecan halves
For the Crust Pastry:
2 cups flour
1 teaspoon salt
2/3 cup lard
4–6 tablespoons ice water
For the Filling:
⅓ cup sugar
2 tablespoons flour
½ teaspoon cinnamon
4 cups sliced, peeled apples
Directions
In a 9-inch pie pan, combine brown sugar, butter, and corn syrup, and mix well. Spread mixture evenly in bottom of pan and arrange pecans over mixture.
To create pastry, combine flour and salt in a large bowl. Cut lard into flour with a pastry blender or fork, until mixture resembles coarse crumbs. Sprinkle water over flour mixture, 1 tablespoon at a time, while tossing lightly with a fork until dough is moist enough to form into a ball. Divide in half. Shape each dough into a ball and flatten into a ½-inch thickness, rounding the edges. Place bottom pastry over mixture in pan, gently pressing to fit pan.
Preheat oven to 425°F. In a small bowl, combine sugar, flour, and cinnamon; mix well. Arrange half of apple slices in pastry-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with remaining pastry. Fold edge of top pastry under bottom pastry and press together to seal edges. Cut several slits in top of pastry.
Bake at 425°F for 8 minutes. Reduce oven temperature to 325°F and bake an additional 25 to 35 minutes, or until crust is golden brown. Loosen edge of pie and carefully invert onto serving plate. Serve warm with vanilla ice cream or whipped cream.
About Courtney Wade
Courtney Wade is a chef, photographer, influencer and graphic designer who lives on a farm in upstate New York. Her unique perspective and dazzling photography bring this must-have collection of recipes and stories to life.
THE CATSKILLS FARM TO TABLE COOKBOOK
Written by Courtney Wade
978-1-57826-842-9, $20.00 paperback
978-1-57826-843-6, $12.99 ebook
Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com
