UPSIDE-DOWN APPLE PECAN PIE

"Served inverted on a plate, this pie features a pecan-studded, caramel-glazed crust surrounding a tender apple filling."

1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
1 (15-oz.) pkg. refrigerated pie crust
6 cups thinly sliced apples
1/4 cup sugar
2 Tbsp. flour
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg

In a 9-inch pie pan, combine the pecans, brown sugar and margarine; spread evenly over bottom of pan.

Prepare pie crust according to package directions for two-crust pie, placing bottom crust over pecan mixture in pan.

Heat oven to 375 degrees F.

In a large bowl, combine the apples, sugar, flour, cinnamon and nutmeg; mix lightly. Spoon into crust-lined pan. Top with remaining crust; fold edge of top crust under bottom crust. Press together to seal; flute edge. Cut slits in top crust.

Bake at 375 degrees F for 40 to 50 minutes, or until the apples are tender and the crust is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (Place foil or cookie sheet on lowest oven rack during baking to guard against spills.) Cool pie upright in pan for 5 minutes.

Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in the pan; replace on pie with knife. Cool at least 1 hour before serving. Garnish as desired.

Serves 8
Source: Pillsbury