In a large bowl mix together the flour and salt and then cut in the shortening and butter.
Once the mixture resembles crumbs, slowly add the orange juice with a fork, mix until the
mixture begins to form a ball. Divide the ball into two pieces, wrap in plastic wrap, and
refrigerate at least 30 minutes.
Pie Topping
4 tablespoons butter,melted
½ cup brown sugar
½ cup pecans or walnuts
Preheat oven to 375° and line a 9-inch deep-dish pie plate with foil and HEAVILY grease with
cooking spray. Combine butter, brown sugar, and pecans. Place mixture evenly on bottom of
pie plate.
Apple filling
6 to 8 tart apples, peeled, cored and thinly sliced
¾ to 1 cup sugar
2 tablespoons flour
½ teaspoon cinnamon
2 tablespoons butter
Mix together the apples, flour, sugar, and salt. Roll one ball of pastry out to fit the pie plate.
Place half of apple mixture evenly on bottom of pastry; drizzle ¼ cup salted caramel on top,
place remaining apples, then another ¼ cup salted caramel. Roll out second ball of pastry to
fit the pie. Place on top and seal both pastry pieces together. No need to crimp the edges
because the pie is going to be flipped upside down. Make sure to cut four 1-inch slits in the
piecrust before baking. Bake for 50-55 minutes. Check pie after 35 minutes. If crust is
becoming too brown, cover with foil for remaining baking time. Let pie cool on wire rack for 15
minutes. Place serving dish on top of the pie and flip over. Drizzle pie with salted caramel.
Serve with ice cream or whipped cream.
*This recipe appears in Short & Tall Tales in Goose Pimple Junction, by Amy Metz