Upside-down apple pie

I don't usually post recipes that I haven't tried but I am today. This one looks yummy and I am planning on trying it.

3 cups flour
1TBS sugar
1 tsp salt
3/4 c cold butter, cubed
1/3 cup shortening, cubed
4 to 6 TBSP cold water

Pecans
1/2 cup packed brown sugar
1/4 c butter, melted
1 cup pecan halves

Filling
1 cup sugar
1/3 c flour
2 TBSP butter, melted
1/4 tsp. cinnamon
8 cups thin sliced peeled tart apples

In a food processor, combine flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. refrigerate both for 45 minutes or until easy to handle.

Coat a 9 in deep dish pie plate with cooking spray. Line bottom and sides of plate with parchment paper; coat paper also.

In small bowl, combine brown sugar and butter; stir in pecans. arrange in to bottom of prepared pie plate with rounded sides of pecans facing down.

On alightly floured surface, roll out larger portion of dough to fit bottom and side of pie plate. transfer to plate; press the crust firmly against pecans and sides of pie plat. trim edges.

In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. roll out remaining pasty to fit tip of pie; place over filling. trim and seal edges. Cut slits in pastry. Place on a foil-lined baking sheet on a rack below the pie to catch any spills. bake pie at 375 for 60-70 minutes or until golden brown.

Carefully loosen the parchement paper around edge of pie; invert hot pie onto a serving plate. remove paper. Cool for at least 15 minutes before serving.