Upside Down Apple Pie

I found this recipe on the back of an envelope shoved into a box of recipes that I meant to file long, long ago. I do not know where it came from. All that to say that this not an original. I wish I could give credit where credit is due! This is a very fun pie to make and it looks so very impressive when you tip it out of the pie pan. The brown sugar and butter fairly drip down the mound of pecans, pastry, and apples. YUM! Naturally I recommend that you use my recipe for If All Else Fails pie crust. (Found with Sweet Cherry Plum Pie recipe below)

I hope you try this one and that you enjoy it as much as I enjoyed making it.

Pastry for a 2 crust pie

Topping:

½ cup packed brown sugar

¼ cup butter, melted

1 cup pecan halves

Filling:

1 cup sugar

⅓ cup all-purpose flour

2 tablespoons butter

¼ teaspoon cinnamon

8 cups thinly sliced peeled tart apples

Preheat oven to 375°.

Coat a 9 inch deep-dish pie plate with cooking spray. Line bottom and sides of pan with parchment paper; coat paper with cooking spray and set aside.

Topping: In a small bowl combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with the rounded sides of the pecans facing down.

Filling: In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Set aside

On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of the pie plate. Transfer pastry to the plate; press it firmly against pecans and sides of pie plate. Trim edges.

Fill crust with the sliced apples. Roll out remaining pastry to fit the top of the pie; lay over the filling. Trim and seal the edges. Cut slits in the pastry.

Bake pie 60-70 minutes or until the crust is golden brown. Carefully loosen the parchment paper around the edge of the pie; invert hot pie onto a serving plate. remove paper from the top of the pie and let cool 15 minutes before serving.