Mrs. Hovis's Hot Upside-Down Apple Pie

  1. Put the flour in a mixing bowl and add the butter pieces.
  2. Work the flour and butter together with the fingers or a pastry blender until well blended.
  3. Gradually sprinkle the mixture with ice water, using only enough so that the dough holds together and can be formed into a ball.
  4. Shape the dough into a ball and flatten slightly.
  5. Wrap closely in plastic wrap and refrigerate until ready to use.
  6. Pour the melted butter into a dish about 1 1/2 to 2 inches deep and 12 inches in diameter (the dish might also be rectangular).
  7. Sprinkle evenly with the brown sugar, grated lemon rind and arrowroot.
  8. Peel the apples and cut away any blemishes.
  9. Quarter the apples and cut away the cores.
  10. Cut the quarters lengthwise in half.
  11. Arrange the apple pieces in neat concentric circles over the brown sugar mixture.
  12. Sprinkle the bourbon over the apples.
  13. Roll out the dough on a lightly floured surface into a circle about 13 inches in diameter.
  14. Carefully place the dough on top of the apples and gently fold over the overhanging edges toward the center, pressing down lightly all around the outer rim of dough so that the apples are totally covered with dough.
  15. Cover closely with plastic wrap and refrigerate until ready to bake.
  16. When ready to bake preheat the oven to 400 degrees.
  17. Place the pie in the oven and bake one hour.
  18. Remove to a rack and let cool briefly.
  19. Run a knife around the inside rim of the pie.
  20. Place a large dish over the pie.
  21. Quickly invert the pie onto the plate.
  22. Serve hot or at room temperature.

flour, butter, water, butter, brown sugar, lemon rind, arrowroot, apples, bourbon

Taken from cooking.nytimes.com/recipes/3560 (may not work)

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