Upside down caramel apple pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Packed brown sugar |
| 1 | tablespoon | Butter; melted |
| 1 | tablespoon | Corn syrup |
| ⅓ | cup | Pecan halves; chopped |
| 1 | pack | Refrigerated pie crusts |
| ½ | cup | Packed brown sugar |
| 3 | tablespoons | All-purpose flour |
| ¾ | teaspoon | Ground cinnamon |
| 1 | dash | Ground nutmeg |
| 4 | larges | Granny Smith apple |
| 1 | tablespoon | Lemon juice |
Directions
GLAZE & PASTRY
FILLING
Preheat oven to 425F. For glaze, combine brown sugar, butter and corn syrup in Stoneware 9" 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-Qt 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-Qt Batter Bowl; sprinkle with lemon juice. Layer half 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 50-60 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. Yield: 8 servings.
Recipe by: Stoneware Sensations Posted to MC-Recipe Digest by "Teri Sanford" <terily@...> on May 08, 1998