Upside Down Caramel Apple Pie

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

Instructions

1. Heat oven to 425 degrees F.

Glaze

1. Combine brown sugar, butter and corn syrup in Stoneware 9 inch Pie Plate; spread evenly onto bottom.
2. Chop pecans using Food Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside.

Filling

1. Combine brown sugar, flour, cinnamon and nutmeg in 1 quart Batter Bowl; mix well.
2. 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.
3. Layer half of the apples in pastry-lined Pie Plate; sprinkle with half the brown sugar mixture. Repeat layers.
4. Place remaining crust over filling. Fold edge of top crust under edge of bottom crust; flute edge. Cut several slits in top crust.
5. Bake for 50 to 60 minutes or until golden brown. Let stand 5 minutes.
6. 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.
7. Cool for at least 1 hour before serving.

Attribution

Recipe credit: Pampered Chef