Topsy ~ Turvy Apple Pie
 Apples
are in full season and what a wonderful twist to a apple pie. Brown sugar and pecans make the crust special. After
baking, the pie gets a twist: it's inverted onto the serving plate,
transforming the sticky bottom crust into a moist, nutty topping.
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon butter or margarine, melted
1 tablespoon corn syrup
1/2 cup pecan halves
1 box refrigerated pie crusts, 2 crust softened as directed on
box
Filling
2/3 cup granulated sugar
2 tablespoons Pillsbury BEST all purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples { about 4 large apples }
Topping
French vanilla ice cream or
Whipped cream, if desired
Heat
oven to 425°F. In 9-inch glass pie pan, mix brown sugar, butter and corn
syrup. Spread evenly in bottom of pan. Arrange pecans over mixture. Make pie
crusts as directed on box for Two-Crust Pie, placing bottom crust over
mixture in pan.
In small
bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices
in crust-lined pan. Sprinkle with half of sugar mixture. Repeat with
remaining apple slices and sugar mixture. Top with second crust; seal edge
and flute. Cut four 1 inch slits on top crust.
Place
pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce
oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are
tender and crust is golden brown. Immediately run knife around edge of pie
to loosen. Place serving plate upside down over pie; turn plate and pan
over. Remove pan. Serve warm or cool with whipped cream. Makes: 6 to 8 servings.
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