Upside-Down Apple Pie

Source: Jan Taylor

4 tablespoons butter
2/3 cup brown sugar
2/3 cup pecans
2 unbaked 9- or 10-inch pastry shells
6 cups sliced apples
Juice of 1 lemon
1/3 cup brown sugar, firmly packed
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

In a 9- or 10-inch pie plate spread evenly 4 tablespoons butter and 2/3 cup brown sugar which have been combined. Arrange pecan halves in design; press into sugar. Cover with plain pastry, trim, leaving 1/2 inch hanging over all around.

Filling: Combine all dry ingredients with apples and lemon juice. Pile on pastry leveling as much as possible.

Cover with second crust. Fold bottom crust over the top crust wetting edge of top as you go. Flute edges and prick top crust.

Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 350 degrees F and bake 30 to 45 minutes longer. Remove from oven and place on rack.

When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate.

Serve with vanilla ice cream.