Upside-Down Apple Pie

Upside-Down Apple Pie
6 to 8 Servings

6 Tablespoons (3/4 Stick) Butter, Melted, Divided
1/2 Cup Packed Light Brown Sugar
1/2 Cup Chopped Pecans
1 (15 Ounces) Package Folded Refrigerated Pie Crust
1 Cup Granulated Sugar
1/3 Cup All-Purpose Flour
3/4 Teaspoon Ground Cinnamon
5 Large Granny Smith or Other Firm Apples, Peeled, Cored and Cut Into 1/2 Inch Wedges

Step 1.  Preheat oven to 375°F.  Coat a deep-dish pie plate with nonstick cooking spray and line it with waxed paper.  Coat wax paper with cooking spray.

Step 2.  In a small bowl, combine 4 tablespoons butter, the brown sugar and pecans; mix well and spread evenly over bottom of pie plate.  Unfold 1 pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of plate; set aside.

Step 3.  In a large bowl, combine granulated sugar, flour, cinnamon and remaining 2 tablespoons butter; mix well.  Add apples and toss gently to coat.  Spoon into pie crust. 

Step 4.  Unfold second pie crust and place over apple mixture.  Trim and fold edges together to seal.  Using a knife, cut four 1 inch slits in top crust.

Step 5.  Bake 1 to 1-1/4 hours or until crust is golden.  Carefully loosen wax paper around rim and invert pie onto a serving plate while still hot.  Remove wax paper and allow to cool slightly; cut into wedges and serve warm, or allow to cool completely before serving.

PREPARATION TIP: To make sure you don't have any oven cleanup, position a cookie sheet on the bottom oven rack to catch any juices that may leak from the pie while it's baking.