Dad's Upside-Down Pecan-Apple Pie
4 tablespoons salted butter, room temperature
2/3 cup light brown sugar
2/3 cup pecan halves
unbaked double pie crust (store-bought or homemade)
1 egg white, whisked
6 cups cored, peeled, and thinly sliced Granny Smith or Pink Lady Apples
juice of 1 lemon
2/3 cup packed light brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
Preheat oven to 450. Place oven rack on lower 1/3 of the oven.
Use fingers to combine the softened butter and brown sugar. Place on the bottom of a 9 or 10" glass pie pan. Top with pecan halves, pressing face down into the sugar. Cover with one of the pie crusts. Brush the crust lightly with the whisked egg white.
Toss the apple slices with the lemon juice. In a large bowl, stir together the brown sugar, flour, cinnamon, nutmeg, and salt. Pour the apples in and toss. Pour the apples into the pie pan.
Top with the remaining crust. Press the edges together and crimp edges; prick the top with a paring knife a few times. Place on a rimmed baking sheet.
Bake for 10 minutes at 450, the lower the heat to 350 and bake for 40 minutes more, until the apples are easily pierced with a paring knife.
Remove from the oven and let cool until the brown sugar on the bottom has stopped bubbling, about 5 minutes. Place a pie plate upside-down over the pie. Invert the pie and carefully lift off the pie pan. Let the pie cool for a bit and serve warm with ice cream.
Store at room temperature, covered with foil. Reheat slices in the microwave before serving, about 12 seconds is all it takes.
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