1 box of package refrigerated pie crusts (I prefer Pillsbury All Ready Pie Crust or you can make your own pie crust)
1 teaspoon flour
6 medium apples, sliced & peeled (I prefer Granny Smith and Braeburn apples)
¼ cup sugar
2 tablespoons flour
½ teaspoon cinnamon
⅛ teaspoon nutmeg
Instructions
Heat oven to 375°F
Using a 9-inch pie plate, combine pecans, brown sugar and butter; spread evenly over bottom of pan.
Place bottom pie crust over pecan mixture in pan. Press crust down around sides of pan and sprinkle with 1 teaspoon flour.
In large bowl, combine apples, sugar, flour, cinnamon and nutmeg. mix lightly. Spoon into pie crust-lined plate.
Top with second pie crust, and flute. Cut 4-5 slits in top crust, for steam to escape. Place pie plate on cookie sheet and bake at 375° for 40-50 minutes or until crust is golden brown.
Remove pie from oven, and cool on wire rack for 5 minutes. Place serving plate over pie and carefully invert hot pie. Remove pie plate. Some nuts may remain in pan, replace on pie with a knife
Cool at least 1 hour before serving.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2018/11/25/upside-apple-pecan-pie/