Topsy Turvy Apple Pie

• 1 unbaked pie shell
• 1/4 c. butter or margarine, softened
• 1/2 c. pecan halves
• 1/2 c. brown sugar, packed
• 4 large Granny apples, peeled, cored and sliced
• 1 Tbsp. lemon juice
• 1 Tbsp. all-purpose flour
• 1/2 c. granulated sugar
• 1 tsp. ground cinnamon and ginger
• dash of salt

1. Preheat oven to 400u0b0.
2. Roll out half of pie crust dough on lightly floured surface to circle 1-inch larger than inverted pie plate.
3. Set aside.
4. Spread butter and up side of 9-inch pie plate. Press pecans, round side down, into butter.
5. Pat brown sugar over pecans.
6. Press dough in pie plate over brown sugar.
7. Place apples in large bowl; sprinkle with lemon juice.
8. Combine flour, granulated sugar, cinnamon, nutmeg and dash of salt in small bowl. Add to apples; toss.
9. Turn into pie crust; spread evenly to keep top level.
10. Roll out remaining dough on lightly floured surface to 1-inch larger than pie plate.
11. Place over apples, fold edge under and flute.
12. Cut slits for steam to escape.
13. Bake 50 minutes. Remove from oven and cool 5 minutes.
14. Invert into serving plate.

shell, butter, pecan halves, brown sugar, granny apples, lemon juice, flour, sugar, ground cinnamon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=549480 (may not work)