Upside-Down Apple Pecan Pie

Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View In a 9-inch deep-dish pie pan, combine pecans, brown sugar, and melted butter. Spread evenly across the bottom of the pan. Unroll one pie crust and carefully place it over the pecan mixture, gently pressing it down. (10 minutes)

Recipe View In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, and nutmeg. Toss gently to coat the apples evenly. (10 minutes)

Recipe View Pour the apple mixture into the pie crust-lined pan. Unroll the second pie crust and place it over the apple filling. Trim any excess crust and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. (15 minutes)

Recipe View Place the pie pan on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the apples are tender. If the crust begins to brown too quickly, tent it with aluminum foil. (50 minutes)

Recipe View Remove the pie from the oven and let it cool in the pan for 5 minutes. Place a serving plate over the pie pan and carefully invert the pie onto the plate. If any pecans stick to the pan, gently scrape them off and arrange them on top of the pie. (10 minutes)

Recipe View Let the pie cool for at least 1 hour before serving. This allows the caramel to set slightly and prevents a sugary mess. Serve warm or at room temperature, with a scoop of vanilla ice cream if desired. (60 minutes)