Apple pie and pecan pie, well let’s just throw it all up in the air and call it upside down apple pecan pie. I like this pie because it has all the notes of southern pecan pie, but the apple really tones down the sweetness and brings in a fresh note to it. For all you southern pecan pie lovers, this is not a comparison. My husband would want me to clarify this because he loves pecan pie and does not care for this pie. It is a very good recipe but my husband is picky!
1 c chopped pecans
1/2 c firmly packed brown sugar
1/3 c margarine or butter melted
15 oz pkg pillsbury all ready pie crusts
1 tsp flour
6 c sliced peeled apples (6 medium apples)
1/4 c sugar
2 tbsp flour
1/2 tsp cinnamon
1/8 tsp nutmeg
Heat oven to 375. In a 9 inch pie pan, combine pecans, brown sugar and margarine; spread evenly over bottom of pan. Prepare pie crust according to package directions for two crust pie, placing bottom crust over pecan mixture in pan. In large bowl, 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 at 375 for 40-50 minutes or until crust is golden brown and apples are tender. (Place pan on foil or cookie sheet during baking to guard against spillage.) 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.