Apple Pecan Upside-Down Pie

For Crust:

Combine flour and salt in a large bowl. Cut in butter until coarse crumbs form. Stir in enough water until dough comes together. Gather dough into a ball and flatten into a disc. Wrap tightly with plastic wrap and refrigerate at least 1 hour. Divide dough in half and roll each half into a circle, about 3/16 inch thick and about 11 to 12 inches in diameter For Topping:

Combine pecans and sugar in a medium bowl. Add butter and stir until mixture is crumbly. Sprinkle over the bottom of a 10 inch deep-dish pie pan. Fit 1 dough circle into pan.

For Filling:

Preheat oven to 350 degrees. Combine sugar, flour, cinnamon, salt and nutmeg in a large bowl. Stir in butter and apples and toss to coat. Mound apples in prepared pan and cover with second dough circle. Trim, seal and flute edges. Cut 4 vents in top of crust. Bake until golden brown, about 75 minutes. Cool completely in pan. Run knife around edges of pan to loosen pie. Place pan on a hot griddle for 5 minutes to soften topping. Invert pie onto a platter and slowly remove pan.