Recipe(tried): Perfect Apple Pie

Perfect Apple Pie

2 frozen pie crusts, unbaked
6 cups apple, sliced thin
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 dash nutmeg
1 tablespoon lemon juice

Combine sugar, flour, spices, lemon juice and mix with apples.

Line 9 inch pie plate with pasry. Fill with apple mixture and adjust top crust. Cut slits for escape of steam in top of crust. seal.

Bake at 425 for 20 minutes; cover with foil and bake for 25 minutes.

Remove foil and bake for 5 minutes or until crust is golden brown.

FOR UPSIDE DOWN PIE

Combine:
1/2 cup whole pecans
1/2 cup margarine
1/2 cup brown sugar

Butter the pie pan and don't miss a spot. Spread 1/2 cup of butter and get the sides too. Place 1/2 cup pecans in the bottom of the pie pan, and sprinkle with 1/2 cup brown sugar. Now, put your bottom pie crust on top of the pecans. In fact, forget that they (the pecans) are there.

Just proceed with your apple pie, as usual, with one exception. You don't want a bulging pie, kinda firm and flat.

When you have both crusts sealed and fluted, bake at 400 degrees for exactly 50 minutes. Cool for 5 minutes on a rack and turn out on a serving dish immediately. When you do this, you are flipping it over so that the pecans are on the top, and the usual top of the pie is on the bottom. You must flip it out after 5 minutes or the butter and sugar will harden and you won't get it out.

Let me tell you it is always a hit and people are astounded. The combination of the sugar, pecans and apple pie are delicious.