Recipe: Upside Down Pecan Pie (double-crust apple pie with pecan topping)

UPSIDE DOWN PECAN PIE

1 (8-inch) pie crust (for double crust), unbaked
FOR THE UPSIDE-DOWN TOPPING:
4 tablespoons butter, softened
1 cup pecan halves
1/2 cup brown sugar
1 teaspoon vanilla
1 tablespoon maple syrup
FOR THE PIE:
4 tart apples, cored, peeled and sliced
2 tablespoons white sugar
1/2 tablespoon lemon juice
1 teaspoon ground cinnamon
1 tablespoon flour
1 tablespoon currants
1 dash salt
1 egg, beaten

TO PREPARE THE TOPPING:
Spread the softened butter on sides and bottom of non-stick 8-inch pie plate. Press pecan halves, round side down, into butter.

Mix brown sugar, vanilla extract and maple syrup. Pack mixture tightly on top of pecans. Cover with an 8-inch pie crust and press down.

TO PREPARE THE PIE:
Mix apple slices with white sugar, lemon juice, cinnamon, flour, currants and a dash of salt. Spoon apple mixture over dough. brush egg with beaten egg. Cover another 8-inch pie crust. Pinch edges to pleat dough. Cut 4 slits in top.

Bake at 400 degrees F for 45 minutes. Cool 5 minutes then invert onto large plate and tap bottom.

Source: Indianapolis Star, date unknown