Upside-Down Apple Pecan Pie

1 cup pecan, chopped
1/2 cup brown sugar, firmly packed
1/2 cup butter, melted
1 pkg. refrigerated pie crusts
1 tsp. flour
6 cups apples, peeled and sliced
1/4 cup sugar
2 tbsp. flour
1/2 tsp cinnamon
1/8 tsp. nutmeg


In 9" pie pan combine pecans, brown sugar and butter.
Spread evenly over bottom of pie pan.
Prepare pie crust according to package directions for two-crust pie, placing bottom crust over pecan mixture in pan.

In large bow, combine apples, flour, cinnamon, and nutmeg.
Spoon over pie crust in pan.  Top with second crust; fold edge of top crust under bottom crust.
Seal edges together securely; flute with fork.  Cut slits in top crust.
Bake at 375 degrees for 40-50 minutes or until crust is golden brown and apples are tender (Place pan on foil lined cookie sheet during baking to guard against spillage).
Cool pie upright in pan for 5 minutes. 
Place serving plate over pie plate; invert.
Carefully remove pan.
Some nuts may remain in pan; replace on pie with knife.
Cool at least 1 hour before serving.