Upside-Down Caramel Apple Pie

By shuber

Ingredients

• Glaze and Pastry:
• 1/4 C. packed brown sugar
• 1 T. butter, melted
• 1 T. corn syrup
• 1/3 C. pecan halves, coarsely chopped
• 1 pkg. (15 oz) refrigerated pie crusts (2 crusts)
• Filling:
• 1/2 C. packed brown sugar
• 3 T. all-purpose flour
• 3/4 tsp. ground cinnamon
• Dash of ground nutmeg
• 4 large Granny Smith apples
• 1 T. lemon juice

Preparation

Step 1

1. Preheat oven to 425 degrees.
2. For glaze, combine brown sugar, butter, and corn syrup in stoneware 9” pie plate; spread evenly onto bottom. Chop pecans; sprinkle over sugar mixture. Top with one pastry crust; set aside.
3. For filling, combine sugar, flour, cinnamon, and nutmeg in 1-qt. bowl; mix well.
4. Peel, core, and slice apples; place in 2-qt. bowl and sprinkle with lemon juice. Layer half of apples in pie plate; sprinkle with half of sugar mixture. Repeat layers. Place remaining crust over filling. Fold and flute edges. Cut several slits in top of crust.
5. Bake 50-60 minutes. Let stand 5 minutes. Loosen edge of pie from pie plate; carefully invert pie onto heat-resistant serving plate. Scrape any remaining caramel topping onto pie. Cool at least 1 hour before serving.