Upside Down Caramel Apple Pie
Ingredients
- 1/4 cup packed brown sugar
- 1 tablespoon butter, melted
- 1 tablespoon corn syrup
- 1/3 cup pecan halves, chopped
- 1 package refrigerated pie crusts
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- dash ground nutmeg
- 4 large Granny Smith apples
- 1 tablespoon lemon juice
Instructions
Preheat oven to 425F. For glaze, combine brown sugar, butter and corn syrup in stoneware 9-inch pie plate, spread evenly onto bottom. Chop pecanschopper, sprinkle over sugar mixture. Top with 1 pastry crust, set aside. For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt bowl, mix well. Peel, core and slice apples, cut slices crosswise in half. Place apple slices in 2-qt bowl, sprinkle with lemon juice. Layer half the apples in pastry-lined pie plate, sprinkle with half the brown sugar mixture. Repeat layers. Place remaining crust over filling. Fold edge of top crust under edge of bottom crust, flute edge. Cut several slits in top crust. Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie from Pie Plate, carefully invert pie onto heat-resistant serving plate. Scrape any remaining caramel topping from Pie Plate onto pie. Cool at least 1 hour before serving. Yield: 8 servings.
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