Upside Down Caramel Apple Pie

By dawn716

Ingredients

• GLAZE AND PASTRY
• 1/4 C PACKED BROWN SUGAR
• 1 T. BUTTER MELTED
• 1 T. LIGHT CORN SYRUP
• 1/3 C PECANS, CHOPPED
• 1 15OZ, PACKAGE PIE CRUSTS
• FILLING
• 6 LARGE GRANNY SMITH APPLES SLICED
• 1 T. LEMON JUICE
• 3/4 C PACKED BROWN SUGAR
• 1/3 C FLOUR
• 1 t CINNAMON
• 1 t LEMON ZEST

Details

Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

PREHEAT OVEN TO 425* FOR GLAZE, COMBINE BROWN SUGAR, BUTTER, AND CORN SYRUP IN PIE PLATE, SPREAD EVENLY OVER BOTTOM. CHOP PECANS, POUR OVER SUGAR MIXTURE. GENTLY UNROLL ONE PIE CRUST, PLACE IN PIE PLATE OVER NUTS, PRESSING INTO BOTTOM AND UP SIDES. SET ASIDE.

FOR FILLING, PEEL, CORE AND SLICE APPLES, ADD LEMON JUICE, TOSS GENTLY. ADD BROWN SUGAR, FLOUR, CINNAMON AND LEMON ZEST, MIX GENTLY. SPOON INTO PIE PLATE. UNROLL REMAINING CRUST AND PLACE OVER APPLES.
FOLD EDGES OF TOP CRUST UNDER EDGES OF BOTTOMCRUST AND SEAL. CUT SLITS IN TOP CRUST.
GENTLY PLACE FOIL OVER EDGE OF PIE. BAKE 30 MINUTES. REMOVE FOIL. BAKE ADDITIONAL 25-30 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.LET STAND 5 MINUTES. LOOSEN EDGE OF PIE FROM PIE PLATE, CAREFULLY INVERT PIE ONTO SERVING PLATE. SCRAPE ANY REMAINING CARAMEL MIXTURE DROM PIE PLATE ONTO TOP OF PIE.