Spiced Up­side Down Ap­ple Pie

My grandma taught me to make this pie when I was 4 years old. Over the years, I’ve kept the recipe about the same with just a few changes. Flip it out the sec­ond it stops bub­bling.

Simple & Delicious - - ON THE MENU - —Francine Bryson, Pick­ens, SC

Prep: 20 min. • Bake: 50 min. + cool­ing Makes: 8 serv­ings

2 cups pe­can halves 1/2 cup but­ter, melted 1 cup packed brown sugar Pas­try for dou­ble-crust pie (9 in.) 1/2 cup sugar 3 Tbsp. all-pur­pose flour 1 Tbsp. ap­ple pie spice 1/2 tsp. ground nut­meg 6 cups thinly sliced peeled tart ap­ples 2 Tbsp. le­mon juice 1 tsp. vanilla ex­tract

1. Ar­range pecans, with rounded sides fac­ing down, on the bot­tom of a 9-in. deep-dish pie plate; driz­zle with but­ter. Sprin­kle with brown sugar; press lightly. 2. Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges. 3. In a large bowl, com­bine the sugar, flour, pie spice and nut­meg. Add the ap­ples, le­mon juice and vanilla; toss to coat. Fill crust. Roll out re­main­ing dough to fit top of pie; place over fill­ing. Trim, seal and flute edges. Cut slits in crust. 4. Place a foil-lined bak­ing sheet on a rack be­low the pie to catch any spills. Bake pie at 450° for 10 min­utes. Re­duce heat to 350°. Bake un­til golden brown and ap­ples are ten­der, 40-45 min­utes longer. Cool for 10 min­utes be­fore in­vert­ing onto a serv­ing plate. Serve warm.

1 PIECE 825 cal., 53g fat (23g sat. fat), 91mg chol., 409mg sod., 87g carb. (50g sug­ars, 5g fiber), 7g pro.

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