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Upside Down Apple Pecan Pie


      4 T  butter

    2/3 c  pecans

      1    lemon,juice

      1 T  flour

    1/2 t  salt

    2/3 c  brown sugar

      6 c  apples,sliced

    1/3 c  brown sugar,firmly packed

  1 1/4 c  white sugar

    1/2 t  nutmeg

           PIE CRUST

  2 3/4 c  flour

  1 1/2 t  salt

      1 T  vinegar

      1 c  lard

      1    egg


Cut lard into the flour & salt mixture


Beat one egg in a cup and add 1 TBSP of vinegar & finish up with water to 1/2 cup.


Add egg mixture to the flour mixtue & form into a ball to be rolled out.


In a 9 or 10" pie plate spread evenly butter & brown sugar which have been combined.


Arrange pecan halves in dessign, pressing into the sugar.


Roll out & cover with plain pastry made as above.  Trim pastry leaving 1/2" hanging over all around.


Filling: Combine all dry ingredients with apples & lemon juice.  Pile on pastry, leveling as much as possible.


Cover the filling with the second crust.  Fold bottomcrust over top crust wetting edge of top as you go.  Flute edges and prick the top crust.


Bake at 450 degrees for 10 minutes.  Reduce heat to 350 degrees and bake

30-45 minutes longer.  When syrup in pan stops bubbling, place serving plate over pie and invert.  Remove pie plate.  Serve with vanilla ice cream.


Grand Champion 1977 Illinois State Fair

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