Shelly's Recipe

UPSIDE-DOWN APPLE PECAN PIE

Category: Pies - Fruit

1/4 cup butter softened
2/3 cup pecan halves
2/3 cup brown sugar, firmly packed
1 prepared double pie crust (you will need 2 crusts)
6 cups cooking apples, peeled and sliced (about 1-1/2 pounds)
Juice of 1 whole lemon
1/3 cup brown sugar, firmly packed
1 tbsp flour
1/4 tsp salt
1/2 tsp cinnamon, or to taste
1/2 tsp nutmeg

Spoon butter in bottom of a 9-inch pie plate. Arrange pecan halves around bottom of pan. Sprinkle 2/3 cup brown sugar over pecans. Press one of the prepared pie crusts into bottom and along sides of the pan over the pecans and sugar then trim off excess pastry.

In a bowl toss the sliced apples with lemon juice. Combine 1/3 cup brown sugar and remaining ingredients; toss gently then mix in with the apples. Spoon the apple mixture evenly over the crust in the pie pan. Top with remaining pie pastry then fold edges over and flute. Prick the crust a few times with a fork. Bake in a preheated 450 for 10 minutes.

Reduce the oven temperature to 350 and continue baking for another 30-40 minutes. Cool 5 minutes, then turn the pie upside down on a pie plate.