---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Topsy Turvy Apple Pecan Pie
  Categories: Pies, Fruits
       Yield: 2 Servings
  
     1/4 c  Softened Butter or Margarine
     1/2 c  Pecan Halves
     2/3 c  Firmly Packed Brown Sugar
            Pastry for 2-Crust Pie
       6 c  Sliced Tar Apples*
       2 tb Lemon Juice
       1 tb Flour
     1/2 c  Sugar
     1/2 ts Cinnamon
     1/2 ts Nutmeg
     1/4 ts Salt
  
   *INGREDIENT LIST SHOULD READ:  6 cups sliced tart apples (about 2 1/2
   lbs.).Spread softened butter evenly on bottom and dises of 9″ pie pan.
   Press pecan halves, rounded side down, into butter. Pat brown sugar evenly
   over pecans.  Roll out enough pastry for 1 crust; place in pie pan over
   siguar; trim, leaving 1/2″ overhang. Combine remaining ingredients; pour
   into pie pan, keeping top level.  Top with remaining pastry; trim even with
   bottom crust; fold edges together, flush with rim; flute. Prick top of pie
   with fork. Bake in hot oven, 450 degrees, 10 mins.; reduce heat to
   moderate, 350 degrees; bake 30-45 minutes or longer, or until apples are
   tender.  Remove from oven. When syrup in pan stops bubbling, place serving
   plate over pie; invert. Carefully remove pie pan. SERVE HOT.I have not made
   this recipe yet.  It sounds great for Thanksgiving. It came from one of the
   Rochester newspapers. Marilyn Sultar
  
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