Upside Down Caramel Apple Pie Recipe

Upside Down Caramel Apple Pie Recipe

Glaze and pastry
1/4 cup packed brown sugar
1 Tbl butter, melted
1 Tbl corn syrup
1/3 cups pecan halves, coarsely chopped
1 package refrigerated pie crusts (2 crusts)

Filling
1/2 cup packed brown sugar
3 Tbl all purpose flour
3/4 tsp ground cinnamon
Dash of ground nutmeg
4 large Granny Smith apples
1 Tblsp lemon juice

Preheat oven to 425°F.

 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 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 50-60 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.