And on the sweet side, goes great with vanilla ice cream.

Upside Down Apple Pie

4 T. Butter or margarine

½ c. pecan halves

½ c. brown sugar

5 large, tart apples, peeled, cored and sliced

1 T. Lemon juice

¼ c. sugar

1 T. Flour

½ tsp. Cinnamon

½ tsp. Nutmeg

Dash of salt

2-9 inch pie pastry crusts

Spread butter evenly on bottom and up sides of a 9-inch pie plate. Press pecan halves-rounded side down into butter on bottom of pie plate. Pat brown sugar evenly over pecans. Roll out enough pastry crust for lower crust. Place in pie plate over brown sugar. Trim crust even with rim of pie plate. Sprinkle apple slices with lemon juice. Combine flour, sugar, cinnamon, nutmeg and dash of salt. Toss with apple slices. Turn into pie plate. Spread apples evenly to keep top level. Moisten edge of bottom crust. Roll out remaining pastry and place over apple mixture. Trim top crust ½ inch beyond edge of bottom crust. Tuck it under edge of lower crust to seal in juices. Flute edge. Prick top of pie with fork. Bake at 400 degrees for 50 minutes. Remove from oven and cool 5 minutes. Place serving plate on top of pie, invert.