Topsy-Turvy Apple Pie

*PENNY*'s Note:

This recipe won in the 1951 Pillsbury Bake-Off Contest.

• Total Time: 1 hrs 40 mins
• Prep Time: 45 mins
• Cook Time: 55 mins

Ingredients:

Serves: 8

Yield: 1.0 pie

• 1/4 cup brown sugar, packed
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 1 tablespoon corn syrup
• 1/2 cup pecan halves
• 1 (15 ounce) box refrigerated pie crusts, softened as directed on box
• 2/3 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon cinnamon
• 4 cups apples, peeled and thinly sliced (4 medium)
• whipped cream, if desired

Directions:

1. Heat oven to 425.
2. In 9 inch glass pie pan, mix brown sugar, butter and corn syrup and spread evenly in bottom of pan. Arrange pecan halves on top.
3. Make pie crusts as directed on box for two-crust pie, placing bottom crust over mixture in pie pan.
4. In small bowl, mix sugar, flour and cinnamon.
5. Arrange half of the apple slices in cust-lined pan and sprinkle with half of the sugar mixture. Repeat with remaining apple slices and sugar mixture.
6. Top with second crust, seal edge and flute. Cut slits in several places on top of crust.
7. Place pie on sheet of foil on middle rack in oven and bake 8 minutes. Reduce oven temperature to 350 and bake an additional 35-45 minutes or until apples are tender and crust is golden brown.
8. After removing from oven, immediately run knife around edge of pie to loosen.
9. Place serving plate upside down over pie, turn plate and pan over. Remove pan.
10. Serve warm or cool with whipped cream.

Reviews

[Lori in NC]

This was a fun change from the typical apple pie. I doubled the glaze and pecans, based on some reviews from Pillsbury's web site, and it was a good change, I think. I made it early in the afternoon, and reheated slices in the microwave for 30 seconds each. Served with vanilla ice cream. Thanks for posting!