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In this recipe, it is the construction that is important.
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Get the apples and spices ready for your favorite 9 inch pie.
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Prepare or buy 2 pie crusts.
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Now get your pie pan ready using a pyrex pie pan.
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Butter the pie pan completely, and well.
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Don't miss a spot.
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Use the entire 1/2 cup of butter and get the sides too.
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Place the pecans in the bottom of the pie pan, and sprinkle with the brown sugar.
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Now, put your bottom pie crust on top of the pecans.
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In fact, forget that they (the pecans) are there.
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Just proceed with your apple pie, as usual, with one exception.
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You don't want a bulging pie, kinda firm and flat.
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When you have both crusts sealed and fluted, bake at 400F (200C) for exactly 50 min.
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Cool for 5 min.
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On a rack and turn out on a serving dish immediately.
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When you do this, you are flipping it over so that the pecans are on the top, and the usual top of the pie is on the bottom.
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Flip it out after 5 min.
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or the butter and sugar will harden and you won't get it out.
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It is always a hit and people are astounded.
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The combination of the sugar, pecans and apple pie are delicious.
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You should keep your apple pie filling on the tart side.
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I hope you enjoy this as much as we do.
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NOTE: NOT a deep dish apple pie
