Topsy Turvy Apple Pie
Topsy Turvy Apple Pie
Glaze and crust:
1/4 cup firmly packed brown sugar
1 Tablespoon margarine or butter; melted
1 Tablespoon Corn syrup
1/4 cup Pecan halves
1 (15 ounce packaged) refrigerated pie crust
1 teaspoon flour
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Filling:
2/3 cup sugar
2 Tablespoons flour
1/2 teaspoon cinnamon
4 cups sliced, peeled apples
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In a 9 inch pie pan, combine brown sugar, margarine 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 375 degrees. In small bowl, combine sugar, 2 tablespoons
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 375 F. for about 20 minutes or until apples are tender and
crust is golden brown. (Place pan on foil or cookie sheet during baking to catch any spillage.) Loosen
edge of pie; carefully invert onto serving place. Serve warm or cold with whipped cream.
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