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Print this Recipe    Apple Pecan Pie

UPSIDE-DOWN APPLE PECAN PIE

1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
1 package pie crusts (or substitute your own pie crust for a 2 crust pie)
6 cups (6 medium) sliced, peeled apples
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Preheat oven to 375 degrees F. In a 9-inch pie pan, combine pecans,
brown sugar, and butter; spread evenly over bottom of pan. Prepare
pie crust according to package directions for two-crust pie, placing
bottom of crust over pecan mixture in pan.

In a large bowll, combine apples, sugar, flour, cinnamon, and
nutmeg; mix lightly. Spoon into pie crust-lined pan. Top with
second crust and flute; cut slits in several places. Bake for 40
to 50 minutes or 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;
replace on pie with knife. Cool at least 1 hour before serving.
Garnish as desired.

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