Upside Down Pecan Apple Pie
- 6 peeled, sliced Golden Delicious apples (about 2 1/2 C.)
- 3 Tbs. fresh lemon juice
- 2 Tbs. butter at room temperature
- 2/3 C. pecan halves
- 1 C. packed light-brown sugar, divided
- 1 box refrigerated ready-to-use pie crust for double-crust pie
- 1 Tbs. all-purpose flour
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
Heat oven to 450 degrees. Toss together apple slices and lemon juice in large bowl until slices are well coated. Spread butter along sides and bottom of 9-inch glass pie plate. Arrange pecans in bottom of pie plate in a decorative design. Press pecans into butter to hold in place. Sprinkle 2/3 C. brown sugar evenly over pecans. Cover the sugar and pecans with 1 of the pie crusts, gently pushing the crust over the sides and bottom of pie plate, being careful not to move pecans and not tear crust.
Mix remaining 1/3 brown sugar, the flour, cinnamon, nutmeg and salt in small bowl. Add to apples; toss to mix. Mound apple slices in pie crust. Top with second pie crust. Crimp edges together; flute. Prick crust in several places with fork to let steam escape. Place pie plate on large baking pan or jelly-roll pan.
Bake in 450 degree oven for 10 minutes. Reduce oven temperature to 350 degrees. Bake 40-45 minutes or until apples are tender when pierced with fork and crust is golden. Let pie rest 10 minutes or until sugar stops bubbling around edge. Invert serving plate over pie; carefully invert both pie plate and serving plate together; carefully remove pie plate Serve pie warm with vanilla or butter-pecan ice cream if desired.
Yield: 8 servings