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Topsy-Turvy Apple Pie

By: louc4

"This unique double-crusted apple pie is inverted after baking so that the brown sugar and pecan layer is on top."

Rate/Review | Read Reviews (16)

What to Drink?
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 pie

Ingredients

2 (9 inch) pie shell
1/4 cup butter
1/2 cup pecan halves
1/2 cup packed brown sugar
5 large apples - peeled, cored and sliced
1 tablespoon lemon juice
1 tablespoon all-purpose flour
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch salt

Directions

Preheat oven to 400 degrees F (200 degrees C).
Spread butter or margarine evenly on bottom and sides of a 9-inch pie plate. Press pecans, rounded side down, into butter layer. Pat brown sugar evenly over nuts, then lay one pastry shell over brown sugar layer.
Place apples in a large bowl and sprinkle with lemon juice.
In a small bowl combine flour, sugar, cinnamon, nutmeg, and salt. Mix well. Toss mixture with apples, coating thoroughly.
Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top.
Bake in preheated oven for 50 minutes. Cool 5 minutes then place serving plate over top of pie; invert pie onto plate. Carefully remove pie pan. Serve warm or cool.