Topsy Turvy Apple Pie

By marlene

Ingredients

• Glaze and crust:
• 1/4 cup firmly packed brown sugar
• 1 tbs butter or margarine melted
• 1 tbs corn syrup
• 1/4 cup pecan halves
• 1-15 ounce Pillsbury refrigerated pie crust softened as directed on the package
• Filling:
• 2/3 cup sugar
• 2 tbs all purpose flour
• 1/2 tsp cinnamon
• 4 cups thinly sliced apples [about 4]
• Topping:
• Whipped cream if desired

Preparation

Step 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 the package. For two crust pie , place bottom crust over mixture in pan. Heat oven to 425*. In small bowl, combine sugar, flour and cinnamon and mix well. Arrange half of apples in crust lined pan. Sprinkle with half of sugar mixture. Top with second crust, seal edges and flute. Cut slits in several places in top crust. Place pan on sheet of foil on oven rack. Bake at 425* for 8 minutes. Reduce to 350 bake an additional35 to 40 minutes or until apples are tender and crust is golden brown. Immediately run knife around edges of pie to loosen. Carefully invert pie onto serving plate. Serve warm or cool with whipped cream.