Upside Down Caramel Apple Pie

By nanapuddin

Ingredients

• Glaze and Pastry:
• 1/4 cup packed brown sugar
• 1 tablespoon butter, melted
• 1 tablespoon corn syrup
• 1/3 cup pecan halves, coarsely chopped
• 1 package refrigerated pie crusts (2 crusts)
• Filling:
• 1/2 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• Dash of ground nutmeg
• 4 large Granny Smith apples
• 1 tablespoon lemon juice
• can use canned apples

Details

Servings 8

Preparation

Step 1

Heat oven to 425 degrees F. For glaze, combine brown sugar, butter and corn syrup in Stoneware 9-inch Pie Plate; spread evenly onto bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-quart Batter Bowl; mix well. Peel, core and slice apples using Apple/Peeler/Corer/Slicer; cut slices crosswise in half. Place apple slices in Classic 2-quart Batter Bowl; sprinkle with lemon juice. Layer half of 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 to 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.
** canned apples, bake 15 minutes, reduce heat to 325 for 30 more minutesor until crust is golden brown