Upside-Down Southern Apple Pecan Pie - cooking recipe

Ingredients

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

Preparation

Spoon butter in bottom of a 9-inch pie plate.
Arrange pecan halves around bottom of pan.
Sprinkle 2/3 cup brown sugar over pecans.
Press one of the prepared pie crusts into bottom and along sides of the pan (over the pecans and sugar); trim off excess pastry.
In a bowl, combine apples and lemon.
Combine 1/3 cup brown sugar and remaining ingredients; toss gently, and add/mix in with the apples.
Spoon the apple mixture evenly over the crust in the pie pan.
Top with remaining pie pastry; fold edges over and flute.
Prick the crust a few times with a fork.
Bake at 450 degrees for 10 minutes.
Reduce the oven temperature to 350 degrees, and bake for another 30-40 minutes.
Cool 5 minutes, then turn the pie upside down on a pie plate.