Apple Upside-Down Pie

1 cup chopped pecans

1/2 cup firmly packed light brown sugar

1/3 cup butter, melted

1 (15-oz.) package refrigerated pie crusts, divided

4 medium-size Granny Smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.)

2 large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.)

1/4 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg



Preheat oven to 375°.

Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate.

Fit 1 pie crust over pecan mixture in pie plate, allowing excess crust to hang over sides.

Stir together Granny Smith apples and next 5 ingredients.

Spoon mixture into crust, packing tightly and mounding in center.

Place remaining pie crust over filling; press both crusts together, fold edges under, and crimp.

Place pie on an aluminum foil-lined jelly-roll pan.

Cut 4 to 5 slits in top of pie for steam to escape.

Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust.

Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning.

Cool on wire rack 10 minutes.

Place a serving plate over top of pie; invert pie onto serving plate.

Remove pie plate, and replace any remaining pecans in pie plate on top of pie.

Let cool completely (about 1 hour).

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