Upside-Down Bacon Apple Pie

8 Tbsp. (1 stick) unsalted butter, at room temperature
1½ cups packed light brown sugar
1 (16 oz.) package thick-cut bacon
2 unbaked 9-inch refrigerated pie crusts
3 Tbsp. all-purpose flour
½ cup granulated sugar
1⅛ tsp. ground cinnamon
½ tsp. ground nutmeg
1 Tbsp. apple pie spice
1 tsp. pure vanilla extract
2 Tbsp. fresh lemon juice
6 cups sliced, cored, peeled baking apples, such as Granny Smith

Preheat the oven to 450°F.

Grease the bottom and sides of a 9-inch deep-dish pie pan with the entire stick of butter. Sprinkle and dust 1 cup of the brown sugar into the pan until the whole inside of the pan is covered, bottom and sides.

Weave the raw bacon tightly together to make a 12-inch lattice. Press the bacon into the pan on top of the brown sugar. Put one pie crust on top of the bacon and press on it until it molds to the bottom of the pan. Do not trim the edges just yet.
In a large bowl, mix together the flour, granulated sugar, remaining ½ cup brown sugar, the cinnamon, nutmeg, apple pie spice, vanilla and lemon juice. Add the sliced apples and toss to coat.

Scoop the filling into the pie crust, spreading it out as evenly as you can. Cover with the second pie crust. Press the edges of the two crusts together and crimp to seal. Don’t worry about looks; this is the bottom of your pie. Poke a dozen holes at random with a fork for steam.
Bake for 10 minutes. Reduce the oven temperature to 350°F and bake until the sides are bubbling, 45 minutes longer.

Remove from the oven and let sit just until the bubbling stops, about 5 minutes. Important: You must flip this over onto a serving plate while it’s still hot. Put a plate over the pie, grab the pie and plate with two potholders, and invert. Remove the pie pan. Let cool on the plate before serving.

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