Upside Down Pecan Apple Pie
6 peeled sliced golden Delicious apples (about 2 1/2 cups)
3 T. fresh lemon juice
2 T. butter
2/3 pecan halves
1 C. light brown sugar – divided
1 T. flour
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
Double pie crust
Preheat oven to 450° F.
Toss apples and lemon juice together until apples are well coated.
Spread butter along sides of a 9 inch pie plate. Arrange pecans in the bottom of pie plate in a decorative design. Press pecans into butter to hold in place.
Sprinkle 2/3 C. brown sugar over pecans. Cover the sugar and pecans with 1 of the pie crusts, being careful not to move pecans or tear the crust.
Mix remaining brown sugar, flour, cinnamon, nutmeg an salt with the apples. Mix together. Mound apples in pie crust. Top with second pie crust. Crimp edges together and flute. Prick crust in several places to vent. Place pie on a baking sheet.
Bake at 450°F. for 10 minutes. Reduce oven temperature to 350° F. Bake 40 – 45 minutes until crust is golden and apples are tender. Let pie rest on a rack for 10 minutes.
Invert serving plate carefully over pie, carefully invert both pie and serving plate together, carefully remove pie plate.
Serve pie warm with vanilla ice cream.
Note: Best served the day it is made.