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

Related recipes