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.