DOWNSIDE-UP APPLE PIE

Double Crust Pastry, recipe follows
FOR THE CARMEL PECAN MIXTURE:
3 tbsp butter, softened
1/2 cup brown sugar, packed
1/2 cup pecan halves
FOR THE APPLE FILLING:
6 medium tart apples
1 tbsp fresh lemon juice
1/4 cup brown sugar, packed
2 tbsp all purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt

Prepare Double Crust Pastry. Chill.

Cream the 3 tbsp butter and 1/2 cup brown sugar. Spread evenly into the bottom of a 9 inch pie pan. Press in the pecan halves in an even design.

Roll out half the pastry to fit over the pecan layer. Drape 1 inch over edge of pie pan.

Combine apples with lemon juice, brown sugar, flour, cinnamon, nutmeg and salt. Turn into pastry. Pack down.

Roll out second half of pastry to cover apples. To seal edge, fold bottom crust over top crust. Moisten edges with water as you go. Flute edges. With a fork, prick vents in the top.

Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees. Bake 30 to 35 minutes longer. Cool 10 minutes before serving.

DOUBLE CRUST PASTRY:
In medium bowl, combine 2 cups all purpose flour and 1 tsp salt. With pastry blender, cut in 2/3 cup solid shortening until particles are the size of peas. Sprinkle with 1 tbsp ice water at a time until dough is just moist enough to hold together. Divide into two balls. Flatten.