Upside Down Apple Pie

Ingredients:

2 Pillsbury pie crusts

6 Tbs. melted butter, divided

1/2 c. brown sugar

1/2 c. chopped pecans

1 c. sugar

1/3 c. flour

1 1/2 tsp. cinnamon

1/2 tsp. ground nutmeg

8 c. (about 4 large apples) Golden Delicious apples, chopped

Line a deep dish pie tin with tinfoil, leaving about 2 inches in access over the top. Combine 4 Tbs. butter, brown sugar and pecans in a small saucepan. Spoon into the prepared pan and spread evenly. In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining melted butter. Toss gently. Place one pie crust on top of the pecan mixture. Pour the apple filling into the pie crust. Place the other crust on top of the apples and flute the edges to seal well. Cut four slices on the top of the pie crust. Bake at 375 degrees for 20 minutes. Fold the excess tinfoil over the crust so that it will not burn. Bake for 30 more minutes. Let cool on a wire rack for 15 minutes, then place a plate on top of the pie dish, flip the pie onto the plate, and remove the tinfoil. 

To serve with the pie, I made a caramel whipped cream. In an electric mixer, start mixing 1/4 c. of caramel sauce with 1/4 c. cold whipping cream. Slowly beat the remaining 3/4 c. whipping cream into the caramel and whip until soft peaks form.