upside down apple pecan pie

i thought this pie was going to be hard to bake. it actually turned out to be very easy to make and i love it. i misread the recipe so i thought it was only going to use one pie crust, but the two pie crust actually make this a very sturdy pie. i was reading people's feedback on having baked this pie and there were suggestions to use wax paper so the pecans don't stick to the pie pan. i think if you follow the directions, you will have no trouble getting your pie out of the pie pan, and the carmelized pecans won't make your pie stuck to the pie pan. wait exactly five minutes, so the caramel cools off enough where it isn't molten lava but it's still liquidy enough to get it outta the pan. again i used the local pecans from logan, nm that i got at the ranch supply shop.

1 cup chopped pecans

1/2 cup firmly packed brown sugar

1/3 cup margarine, melted

1 package of pastry for a 9 inch double crust pie

6 cups Granny Smith or golden delicious apples - peeled, cored and sliced

1/4 cup white sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.

In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.

Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.

Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.