Upside-Down Apple Pecan Pie (double crust0

UPSIDE-DOWN APPLE PECAN PIE

1 cup chopped pecans
1/2 cup brown sugar, firmly packed
1/3 cup butter or margarine, melted
2 pie crusts, unbaked (for 1 double crust pie)
1 tsp flour
6 cups apples, sliced
1/4 cup white granulated sugar
2 tbsp flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Heat oven to 375 degrees F.

In a 9-inch pie pan, combine pecans, brown sugar and butter. Spread evenly over bottom of pan. Placing bottom crust over pecan mixture in pan. Set aside.

In large bowl combine apples, white sugar, flour, cinnamon and nutmeg. Mix lightly. Spoon into pie crust lined pan. Top with second crust and flute. Cut slits in several places.

Bake at 375 degrees F for 40 to 50 minutes or until crust is golden brown and apples are tender. Cool pie upright in pan for 5 minutes.

Place serving plate over pie, invert. Carefully remove pan, some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving.

Makes 1 (9-inch) pie
Adapted from source: Lloyd A. Carver, 1996