Flip Flop Pie

Name: 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

11 ingredients

6 steps

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

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

Cover with plain pastry, trim, leaving 1/2 inch hanging over all around.
3

Combine all the dry ingredients with apples and lemon juice. Pile onto pastry and cover with second crust.
4

Fold bottom crust over top crust wetting as you go, flute edges and prick top of crust.
5

Bake at 450 for 10 mins then at 350 for 30 - 45 mins longer.
6

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