Upside-Down Apple Pecan Pie

Makes 1 (9-inch) double-crust apple pie. Recipe is from Irma Gremillion.

1 cup chopped pecans

½ cup firmly packed brown sugar

1/3 cup butter, melted

1 package refrigerated pie crust (2 per package, I used Pillsbury brand when testing)

6 cups peeled, cored and thinly sliced apples (sliced ¼-inch or less)

¼ cup sugar

2 tablespoons flour

½ teaspoon cinnamon

1/8 teaspoon nutmeg

1. Preheat oven to 375 F.

2. In 9-inch pie pan or plate, combine pecans, brown sugar and butter, Mix and spread evenly over bottom of pie pan.

3. Place one of the pie crusts over the pecan mixture.

4. In a large bowl, combine sliced apples, sugar, flour, cinnamon and nutmeg. Mix lightly.

5. Spoon evenly into the pie crust that’s covering the pecans and brown sugar in the pie pan.

6. Top with remaining pie crust and press the crusts together as you would do for any two crust pies. Crimp edges if desired.

7. Bake for 40-50 minutes or until apples are tender and crust is golden brown.

8. Tent the crust edge with foil to prevent excessive browning during last half of the cooking time.

9. Cool pie for 5 minutes after removing from the oven.

10. Carefully run a knife around the edges of the pie to help loosen. Place a large serving plate over the pie and invert. Cool at least 1 hour before serving.