Upside Down Apple-Pecan Pie

I found this unusual recipe in my local paper yesterday. - BBB

UPSIDEDOWN APPLE-PECAN PIE
Adapted by BumbleBeeBoogie

1/4 cup brown sugar, firmly packed
1 tablespoon butter, melted
1 tablespoon dark corn syrup
1/2 cup pecan halves
1 recipe double crust pastry (or use commercial frozen pastry dough)
2/3 cup granulated white sugar
2 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced peeled Granny Smith apples

Preheat the oven at 425 degrees F.

In a 9-inch pie pan, combine the brown sugar, butter and corn syrup; spread evenly over the bottom of the pie pan. Arrange the pecan halves over the mixture. Set aside.

Divide the pastry in half. On a floured surface, roll out one piece of pastry to a 10-inch circle. Fit the pastry over the mixture in the pie pan.

Arrange one-half of the apple slices over the pastry covering the pie pan.

In a small bowl, combine the granulated sugar, flour and cinnamon. Sprinkle the mixture over the apple slices. Repeat with the remaining apple slices and sugar mixture.

Roll out the remaining half of pastry and fit it over the apple slices mixture. Cut slits in the top of the pastry and flute the edges.

Place the pie pan in the center of the over and bake for 8 minutes. Reduce the oven temperature to 350 degrees F. and continue baking for 40 minutes, or until the apples are tender and the crust is golden brown.

Remove the pie pan from the oven and run a knife around the edge of the pie to loosen it. Carefully invert the pie onto a serving plate. Use oven mits to protect your hands.

Serves 8.