UPSIDE-DOWN APPLE PECAN PIE

UPSIDE-DOWN APPLE PECAN PIE 1 cup chopped pecans 1/2 cup firmly packed brown sugar 1/3 cup butter, melted 1 box of package refrigerated pie crusts (I prefer Pillsbury All Ready Pie Crust or you can make your own pie crust) 1 teaspoon flour 6 medium apples, sliced & peeled (I prefer Granny Smith and Braeburn apples) 1/4 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg Heat oven to 375°F Using a 9-inch pie plate, combine pecans, brown sugar and butter; spread evenly over bottom of pan. Place bottom pie crust over pecan mixture in pan. Press crust down around sides of pan and sprinkle with 1 teaspoon flour. In large bowl, combine apples, sugar, flour, cinnamon and nutmeg. mix lightly. Spoon into pie crust-lined plate. Top with second pie crust, and flute. Cut 4-5 slits in top crust, for steam to escape. Place pie plate on cookie sheet and bake at 375° for 40-50 minutes or until crust is golden brown. Remove pie from oven, and cool on wire rack for 5 minutes. Place serving plate over pie and carefully invert hot pie. Remove pie plate. Some nuts may remain in pan, replace on pie with a knife Cool at least 1 hour before serving