| 1 | In this recipe, it is the construction that is important. |
| 2 | Get the apples and spices ready for your favorite 9" pie. |
| 3 | Prepare or buy 2 pie crusts. |
| 4 | Now get your pie pan ready. |
| 5 | My daughter uses a pyrex pie pan. |
| 6 | Butter the pie pan completely, and well. |
| 7 | Don"t miss a spot. |
| 8 | Use the entire ?cup of butter and get the sides too. |
| 9 | Place the pecans in the bottom of the pie pan, and sprinkle with the brown sugar. |
| 10 | Now, put your bottom pie crust on top of the pecans. |
| 11 | In fact, forget that they are there. |
| 12 | Just proceed with your apple pie, as usual, with one exception. |
| 13 | You don"t want a bulging pie, kinda firm and flat. |
| 14 | When you have both crusts sealed and fluted, bake at 400 °F for exactly 50 min. cool for 5 min. on a rack and turn out on a serving dish immediately. |
| 15 | 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. |
| 16 | This recipe is my daughter, lois"s. |
| 17 | She says that you must flip it out after 5 min. or the butter and sugar will harden and you won"t get it out. |
| 18 | Let me tell you it is always a hit and people are astounded. |
| 19 | The combination of the sugar, pecans and apple pie are delicious. |
| 20 | You should keep your apple pie filling on the tart side. |
| 21 | I hope you enjoy this as much as we do. 9/29/9 |
