Well Brian posted an apple upside down cake, so this is for an apple upside down pie. Found this in Southern Livings 10 new apple desserts for fall. It is absolutely delicious!
Preheat oven to 375 degrees.
Stir 1 cup chopped pecans, 1/2 cup packed light brown sugar and 1/3 cup melted butter. Spread in bottom of 9" glass pie plate. Make 2 pie crusts or use premade refrigerated crust. Fit one pie crust over pecan mixture in pie plate, allowing excess to hang over plate. Make your usual pie filling (Granny Smith apples are recommended)and fill pie crust, packing lightly. Top with other crust and press both crusts together. Place pie on cookie sheet, cut a few slits on top of pie and bake approx. 1 hour until juices are thick and bubbly and crust is golden brown. Remove from oven and cool on wire rack 20 mins. Place a serving plate over top of pie, invert pie onto serving plate. Remove pie plate and replace any remaining pecans in pie plate on top of pie. let cool 1 hour before serving.
I had my doubts about flipping this over but it came out perfect. Serve with vanilla ice cream. It's a cross between apple and pecan pie. Fantastic! A great Thanksgiving dessert.

Mmmmmmm... very interresting! Never heard of anything like this before! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Mr Food has a great tip for making sure the pie releases from the pie plate as well as a video on how to make this http://www.mrfood.com/Pie/Upside-Down-Apple-Pie-from-Mr-Food

He greases the pie plate then puts wax paper (parchment paper will work too) and greases the wax paper then puts the caramel nut layer. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

I did not do anything to the bottom of the pie plate, no grease, no waxpaper, nada. It came out perfectly intact. Maybe the butter serves as the grease factor. And Brian, it is awesome!! Try it, you'll like it! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

I'd probably line the bottom with parchment paper... I use parchment all the time!
I don't like wax paper at all... the wax always melts into whatever you are cooking...
First time I made my Chili Chocolate Bark... I used wax paper... it was a melted sticky disaster!
only use parchment paper now... and it's great...

and wax paper has a low flash point... which means it can catch fire easily... esp. in a gas oven...
and the wax melts at 50C (122F)...
IMO... waxed paper is only good for wrapping PB&J sandwich lunches for Grade School kids...

Have been making this wonderful Upside-Down Apple Pecan Pie dessert for years thanks to a very similar recipe on allrecipes.com.

To annon- next time I make this, I am going to try the parchment on the bottom of my pie plate to ensure easy release. Thanks for the tip!

Enjoy.

Only thing I use it for is as a barrier when gluing up furniture repairs and you don't want what you are gluing up to stick to anything it might be touching or resting on. great tip someone passed on to me once.

I would use the new "non-stick" aluminum foil. It is better than anything else!

I still wouldn't use waxed paper on anything you are going to cook... unless you like the taste of wax...
I still like parchment best for cooking...
The non-stick aluminum foil is good for covering things, like lasagne, where you don't want the cheese to stick...
But with the high cost of the non-stick aluminum foil... that's about it...

BUT for gluing up furnature (I guess that could be considered a recipe(?) <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />), definately waxed paper!
It's a LOT cheaper than non-stick aluminum foil! That stuff is expensive!