Topsy Turvy Apple Pie

By Melzie

Ingredients

• GLACE & CRUST:
• 1/4 cup firmly packed brown sugar
• 1 TB margarine or butter, melted
• 1 TB corn syrup
• 1/4 cup pecan halves
• 1 (15 oz) pkg Pillsbury refrigerated pie crusts, softened as directed on package
• FILLING:
• 2/3 cup sugar
• 2 TB all purpose flour
• 1/2 tsp cinnamon
• 4 cups (4 medium) thinly sliced peeled apples
• TOPPING:
• Whipped cream, if desired

Details

Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

1. In 9 inch glass pie pan, combine brown sugar, margarine and corn syrup; mix well. Spread evenly in bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust as directed on package for two crust pie. Place bottom crust over mixture in pan. Heat oven to 425.

2. In small bowl, combine sugar, flour, and cinnamon; mix well. Arrange half of apple slices in crust lined pan. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edges and flute. Cut slits in several places in top crust.

3. Place pie pan on sheet of foil on oven rack. Bake at 425 for 8 minutes. Reduce oven temperature to 350 and bake an additional 35 - 45 minutes or until apples are tender and crust is golden brown.

4. Immediately run knife around edge of pie to loosen. Carefully invert pie onto serving plate. Serve warm or cool with whipped cream.