Upside-Down Caramel Apple Pie
  • Servings: 8
  • Glaze and Pastry:
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup packed brown sugar
  • 1 tablespoon light corn syrup
  • 1/3 cup pecan halves, coarsely chopped
  • 1 package (15 ounces) refrigerated pie crusts, softened as directed on package
  • Filling:
  • 6 large Granny Smith apples (about 6 cups sliced)
  • 1 tablespoon lemon juice
  • 3/4 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon Korintje Cinnamon
  • 1 teaspoon lemon zest
  1. Preheat oven to 425°F.
  2. For glaze, combine brown sugar, butter and corn syrup in Deep Dish Pie Plate; spread evenly over bottom.
  3. Chop pecans using Food Chopper; sprinkle over sugar mixture.
  4. Gently unroll one pie crust; place in pie
  5. plate, pressing into bottom and up sides. Set aside.
  6. For filling, peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices in half.
  7. In Stainless (4-qt.) Mixing Bowl, combine apples and lemon juice; toss gently to coat.
  8. Add brown sugar, flour, cinnamon and lemon zest; mix gently.
  9. Spoon filling into pie plate.
  10. Unroll remaining crust and place over filling.
  11. Fold edges of top crust under edges of bottom crust; seal and flute edges.
  12. Cut slits in top crust to allow steam to escape.
  13. Gently place Pie Crust Shield or 2- to 3-inch-wide strips of aluminum foil over edge of pie.
  14. Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is deep golden brown.
  15. Remove from oven to Stackable Cooling Rack; let stand 5 minutes.
  16. Loosen edge of pie from pie plate; carefully
  17. invert pie onto heat-resistant serving plate. Scrape any remaining caramel topping from pie plate onto top of pie.
  18. Cool at least 1 hour before serving.
Serve this candied apple pie upside-down to reveal the rich caramel-pecan topping. Cook's Tips: Ground cinnamon can be substituted for the Korintje Cinnamon, if desired. Nutrients per serving: Calories 460, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 72 g, Protein 3 g, Sodium 220 mg, Fiber 3 g