Upside Down Apple Pie

adapted from Noble Pig and The Cutting Edge of Ordinary

6 Tbsp butter, melted & divided

1/2 cup packed light brown sugar

1/2 cup coarsely chopped pecans, or halves

2 refrigerated pie crusts

1 cup granulated sugar

1/3 cup all purpose flour

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

5 large Granny Smith apples, peeled, cored & cut into 1/2" slices

Preheat oven: 375° F.

Coat a pie plate with nonstick cooking spray and line it with parchment paper. Coat the paper with cooking spray also. (A regular pie plate works well here as there is not a lot of hangover for sealing the two crusts together when refrigerated pie crusts are used.)

In a small bowl combine 4 Tbsp of melted butter, brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate, on top of the parchment. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside.

In a large bowl, combine granulated sugar, flour, cinnamon, nutmeg, allspice and the remaining 2 Tbsp of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the pie crust.

Place the second crust over the apple mixture. Trim and fold the edges together to seal and cut some slits in the top of the crust for venting. (All pies, even upside down ones need just a little sugar sprinkled on top...be sure to brush the crust with some milk first.)

Bake 1 hour or until crust is golden brown. Be certain to place your pie plate on a baking sheet to catch any drips from the pie. (There will be drips!)

Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it and flip it over. Use oven gloves as it will still be hot. Remove the pie plate and gently lift the paper. Allow to cool. Serve warm or at room temperature.