Ed's Upside Down Apple Pecan Pie

Ed Murray

News9 Morning and Noon Anchor

4 tablespoons butter

1 cup (divided 2/3 cup and 1/3 cup) brown sugar, packed

2/3 cup pecan halves

2 unbaked 9" or 10" pastry circles (crusts)

6 cups sliced apples, peeled

1 lemon

1 tablespoon flour

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon salt

Combine butter and 2/3 cup of brown sugar. Spread mixture evenly on the bottom of a 9 or 10 inch pie pan.

Arrange pecan halves in a design into the butter/brown sugar mixture.

Cover with one plain pastry circle (crust) leaving it with at least a 1/2 inch overhang around the edges of the pie pan.

Make filling by combining the remaining dry ingredients (including the remaining 1/3 cup brown sugar) with apple slices and lemon juice.

Place filling on top of pastry circle, leveling as much as possible.

Cover with second pastry circle, folding the edge of the bottom crust over the edges of the top crust. It will help to wet the edge of the crusts as you go.

Pinch edges of crust and prick top crust with a fork.

Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and cook for another 30-45 minutes.

Remove from oven and allow syrup in pie pan to stop bubbling. Place a serving plate over the pie pan and invert.