Shelly's Recipe

*UPSIDE DOWN CARAMEL APPLE PIE*

Category: Pies - Fruit

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

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

Preheat oven to 425. For glaze, combine brown sugar, butter and corn syrup in a 9 inch pie plate; spread evenly onto bottom. Chop pecans; sprinkle over sugar mixture. Top with 1 pastry crust; set aside.

For filling, combine brown sugar, flour, cinnamon and nutmeg in a bowl; mix well. Peel, core and slice apples and cut slices crosswise in half. Place apple slices in a bowl; sprinkle with lemon juice. Layer half of the apples in 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.