Upside-Down Pecan-Apple Pie Recipe

How to make it

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• Heat oven to 450 degrees F.
• 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 cup 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 degrees F. oven for 10 minutes. Reduce oven
• temperature to 350 degrees F.
• Bake 40 to 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.
• Loosen edge of pie from pie plate and 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.
• Makes 8 servings.
• Per serving: 485 calories; 23.6 g fat (7.2 g saturated fat; 44
• percent calories from fat); 68 g carbohydrates; 10 mg cholesterol;
• 317 mg sodium; 2.1 g protein; 3.2 g fiber.
• Mel's note: I use much more spices than what is called for in the recipe.
• Cinnamon
• nutmeg
• Ginger
• Allspice