Topsy-Turvy Apple Pie

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

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 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.