Apple: Topsy Turvy Apple Pie
Source of Recipe
Ruth Burkhar
List of Ingredients
1/4 cup firmly packed brown sugar
1 tablespoon marg. or butter melted
1 tablespoon corn syrup
1/4 cup pecan halves
1 pkg refrigerated pie crusts (15 ounces)
1 teaspoon flour
filling:
2/3 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
4 cups sliced peeled apples Recipe
In 9 in. pie pan, combine brown sugar, marg. and corn syrup; spread evenly over bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan. Heat oven to 425F.
In small bowl, combine sugar, 2 T. flour and cinnamon; mix well. Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal and flute. Cut slits in several places. Bake at 425 F. for 8 min. or until apples are tender and crust is golden brown.(Place pan on foil or cookie sheet during baking to catch ay spillage.) Loosen edge of pie; carefully invert onto serving place. Serve warm or cold with whipped cream.
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