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UPSIDE DOWN APPLE PECAN PIE

2 Tbsp. butter, softened
1/3 cup brown sugar, packed
30 pecan halves
Pastry for 2 crust pie
6 cups sliced apples
3/4 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
Milk as needed

Heat oven to 450 degrees. Line a 9-inch pie pan with a 13-inch circle of aluminum foil, so that there is one inch overhanging the edge. Spread butter over bottom and sides of foil. Press pecans, rounded side down into butter. Gently pat brown sugar over butter and pecans. Roll half of 2 crust pastry into 11-inch circle and ease it into the pan on top of the butter, nut and sugar mixture.

Toss sliced apples with sugar, flour, cinnamon and nutmeg. Arrange on top of pastry and cover with top crust. Seal and flute. Prick with a fork to allow steam to escape. Brush lightly with milk. Turn up the overhanging edge of the foil to catch any bubbling juice while pie is baking. Bake 10 minutes at 450 degrees, then reduce heat to 375 degrees and bake 35 to 40 minutes longer. Remove from oven and let stand for 5 minutes, then invert on warm serving plate. Serve warm, accompanied by a drizzle of cream.