Flip Flop Pie

Ingredients

• 4 tablespoons butter, melted
• 2/3 cup brown sugar
• 2/3 cup pecan halves
• 2 unbaked 9-inch pie shells
• 6 cups sliced apples
• 1 lemon, juice of
• 1/3 cup packed brown sugar
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Directions

1. 1

   In a 9inch pie plate spread evenly the butter and brown sugar which have been combined. Arrange pecan halves in a design, pressing into sugar.

2. 2

   Cover with plain pastry, trim, leaving 1/2 inch hanging over all around.

3. 3

   Combine all the dry ingredients with apples and lemon juice. Pile onto pastry and cover with second crust.

4. 4

   Fold bottom crust over top crust wetting as you go, flute edges and prick top of crust.

5. 5

   Bake at 450 for 10 mins then at 350 for 30 - 45 mins longer.

6. 6

   When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate and serve with vanilla ice cream.