Upside-Down Southern Apple Pie - cooking recipe

Ingredients

1/4 cup butter or 1/4 cup margarine, softened
2/3 cup pecan halves
2/3 cup firmly packed brown sugar
1 pastry for a double-crust 9-inch pie
6 cups peeled and sliced cooking apples (about 1 3/4 lb)
1 lemon, juice of
1/3 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Preparation

Spread butter in bottom of 9\" deep-dish pieplate.
Arrange pecan halves, rounded sides down, on bottom of pieplate; gentle press into butter.
Sprinkle 2/3 c.
brown sugar over pecans, and gently press.
Roll half of pastry to 1/8\" thickness on lightly floured surface; transfer to a pieplate; and press firmly onto bottom and sides of pieplate.
Trim off excess pastry along edges; set saide.
Combine apples and lemon juice in a large mixing bowl.
Combine 1/3 c.
brown sugar and remaining ingredients Sprinkle over apple mixture, and toss gently.
Spoon apple filling evenly into pastry shell.
Roll remaining pastry to 1/8\" thickness; transfer to top of pie.
Trim off excess pastry along edges.
Fold edges under, and flute.
Prick top of crust with a fork for steam to escape.
Bake at 450\u00b0 for 10 min.
Reduce temperature to 350\u00b0, and bake an additional 30-40 min.
Cool 5 minutes.
Place plate on top of pie, and invert.
Yield: one 9\" pie.