Apple Upside-Down Pie

Here is another awesome recipe from this month's issue of Southern Living.

Ingredients:
1c. chopped pecans
1/2 c. packed brown sugar
1/3 c. butter, melted
1 (15 oz) package refrigerated pie crusts.
divided4 medium size Granny Smith apples, peeled and cute into 1 inch chunks
2 large Jonagold apples, peeled and cute into 1 inch- chunks
1/4 c. white sugar
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. ground nutmeg

Directions:
Preheat oven 375. Stir together first 3 ingredients and spread onto bottom of 9 inch pie plate. Fit 1 pie crust over the pecan mixture in pie plate, allowing excess crust to hang over sides2. stir together 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 foil-lined cookie sheet. Cut 4 to 5 slits in top of pie for steam to escape.3. 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 a serving plate. Remove pie plate and replace any remaining pecans in pie plate on top of pie. Let Cool completely (about an 1 hour)

ENJOY!!!!!!!