Apple Upside-Down Pie

By chelyc13

Ingredients

• 1 cup chopped pecans
• 1/2 cup firmly packed light brown sugar
• 1/3 cup butter, melted
• 1 package refrigerated piecrusts, divided
• 4 medium size granny smith apples, peeled and cut into 1 inch chunks
• 2 large jonagold apples, peeled and cut into 1 inch chunks
• 1/4 cup granulated sugar
• 2 tbsp all purpose flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg

Details

Adapted from southernliving.com

Preparation

Step 1

1. Preheat oven to 375. stir together first 3 ingredients and spread onto bottom of a 9 inch pie plate. fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.

2. Stir together Granny Smith apples and next 5 ingredinets. Spoon mixture into curst, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under and crimp. Place pie on an aluminum foil lined jelly roll pan. Cut 4 to 5 slits in top of pie from steam to escape.

3. Bake at 375 on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. cool on wire rack 10 minutes. Palce a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).