Upside Down Apple Pie

6 Tbsp. butter, melted, divided
1 c. gran. sugar
1/2 c. packed light brown sugar
1/3 c. flour
1/2 c. chopped pecans
3/4 tsp. cinnamon
1 (15 oz.) pkg. folded refrigerated pie crusts
5 large firm apples, peeled, cored, cut in 1/2” wedges

Coat a deep-dish pie plate with cooking spray and line with waxed paper. Coat paper with cooking spray. In small bowl combine four tablespoons butter, brown sugar and pecans; mix well and spread evenly over bottom of pie plate. Unfold one pie crust and place in pie plate, pressing crust firmly against nut mixture and sides of plate; set aside. In large bowl combine gran. sugar, flour, cinnamon and remaining two tablespoons butter; mix well. Add apples and toss gently to coat. Spoon into pie crust. Unfold second pie crust and place over apple mixture. Trim and fold edges together to seal. Using knife cut four (1-inch) slits in top crust. Bake 1 – 1 1/4 hours or until crust is golden. Carefully loosen waxed paper around rim and invert pie onto serving plate while still hot. Remove waxed paper and allow to cool slightly; slice into wedges and serve warm or cool completely before serving. 6 servings