Upside-down Apple-Pecan Pie
From the kitchen of Jeanette Ameigh
Ingredients
1 cup chopped pecans
1/3 cup melted margarine
1/3 cup firmly packed brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons flour
1/8 teaspoon nutmeg
6 cups thinly sliced peeled apples
2 pie crusts
Directions
Heat oven to 375 degrees.
In a 9 inch deep dish pie pan, combine pecans and brown sugar.
Pour melted margarine evenly over pecans and brown sugar.
Place bottom crust over pecan mixture in pan.
In large bowl combine apples and remaining ingredients, mix lightly.
Spoon into crust lined pan.
Top with remaining crust, fold edge of top crust under bottom crust and seal edges.
Cut slits in top crust. Bake 40 - 50 minutes or until apples are tender and crust is golden brown.
Cover edge with foil either the first or last 20 minutes to keep edges from turning too dark.
Cool upright for 5 minutes.
Place serving plate over pie and invert.
Replace any nuts remaining in pan.
Cool 1 hour.
