Flip Flop Pie

• 4 tablespoons butter, melted
• 2/3 cup brown sugar
• 2/3 cup pecan halves
• 2 unbaked 9-inch pie shells
• 6 cups sliced apples
• 1 lemon, juice of
• 1/3 cup packed brown sugar
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

1. In a 9inch pie plate spread evenly the butter and brown sugar which have been combined. Arrange pecan halves in a design, pressing into sugar.
2. Cover with plain pastry, trim, leaving 1/2 inch hanging over all around.
3. Combine all the dry ingredients with apples and lemon juice. Pile onto pastry and cover with second crust.
4. Fold bottom crust over top crust wetting as you go, flute edges and prick top of crust.
5. Bake at 450 for 10 mins then at 350 for 30 - 45 mins longer.
6. When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate and serve with vanilla ice cream.

butter, brown sugar, pecan halves, pie shells, apples, lemon, brown sugar, flour, cinnamon, nutmeg, salt

Taken from www.food.com/recipe/flip-flop-pie-142838 (may not work)