Five years ago I made an Upside Down Apple Pecan Pie to take to our family's Thanksgiving dinner and five years later, I am still taking apple pie! My mom had made this apple pie before and suggeested it to me to take that first year. My mother-in-law told me a story about her mother making apple pie and my father-in-law loved it, but since she had passed away he hadn't eaten apple pie...until I started bringing it to Thanksgiving dinner and he loves to eat a slice of my warm apple pie. I plan on taking a few more other dishes this year to dinner, but I know that I will be in trouble if I show up without apple pie!
Upside Down Apple Pecan Pie
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup margarine, melted
15 oz. package Pillsbury All Ready Pie Crust (roll out kind)
6 cups sliced apples (5-6 apples)
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
Heat oven to 375 degrees. In a 10" pie plate, combine pecans, brown sugar, and margarine; spread evenly over bottom of the pan. Unroll one pie crust and place over pecan mixture in pan.
In a large bowl, combine apples, sugar, flour, and cinnamon; mix lightly. Spoon into pie crust lined pan. Top with second pie crust. Lightly mash edges together and flute to seal the two crusts together. Cut slits in several places on the top crust. Place on cookie sheet (to keep from dirtying the oven!) and bake for 40-50 minutes until crust is golden brown and apples are tender.
Cool pie upright in pan for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan. Scoop them up and replace them on pie!
Cool at least one hour before serving...or not! :)