Contestant Number two in our crazy good pie contest has a spin on apple pie with her upside down apple pie.

Upside Down Apple Pie
8 T. butter, melted, divided
3/4 C. packed brown sugar
3/4 C. finely chopped pecans
1 package folded refrigerated pie crusts
1 C. granulated sugar
1/3 C. all-purpose flour
1t. ground cinnamon
5 large Granny Smith apples, peeled, cored, and cut into thin slices

Preheat the oven to 375 degrees F. Coat a deep-dish pie plate with non-stick cooking spray and line it with waxed paper. Coat the waxed paper with cooking spray.

In a small bowl, combine 6 T. butter, the brown sugar and pecans; mix well and spread evenly over the bottom of the pie plate. Unfold 1 pie crust and place it in the pie plate pressing the crust firmly against the nut mixture and the side of the plate;set aside.

In a large bowl combine the granulated sugar, flour and cinnamon, mix well. Add the apples and toss gently to coat. Spoon into the pie crust and drizzle with the remaining 2 T. butter.

Unfold the second pie crust and place over the apple mixture. Trim, pinch the edges together to seal , and flute if desired. Using a knife, cut four 1 inch slits in the top crust.

Place pie in center of oven on a cookie sheet and bake for 1 to 1 1/4 hours or so until the crust is golden. Carefully loosened the waxed paper around the rim and invert the pie onto a serving plate while still hot. Remove the waxed paper and allow to cool slightly, then cut into wedges and serve warm, or allow to cool completely before serving.