Upside-Down Caramel Apple Pie
INGREDIENTS
- 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
DIRECTIONS
- Preheat oven to 425°F.
- For glaze, combine brown sugar, butter and corn syrup in Deep Dish Pie Plate; spread evenly over bottom.
- Chop pecans using Food Chopper; sprinkle over sugar mixture.
- Gently unroll one pie crust; place in pie
- plate, pressing into bottom and up sides. Set aside.
- For filling, peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices in half.
- In Stainless (4-qt.) Mixing Bowl, combine apples and lemon juice; toss gently to coat.
- Add brown sugar, flour, cinnamon and lemon zest; mix gently.
- Spoon filling into pie plate.
- Unroll remaining crust and place over filling.
- Fold edges of top crust under edges of bottom crust; seal and flute edges.
- Cut slits in top crust to allow steam to escape.
- Gently place Pie Crust Shield or 2- to 3-inch-wide strips of aluminum foil over edge of pie.
- Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is deep golden brown.
- Remove from oven to Stackable Cooling Rack; let stand 5 minutes.
- Loosen edge of pie from pie plate; carefully
- invert pie onto heat-resistant serving plate. Scrape any remaining caramel topping from pie plate onto top of pie.
- Cool at least 1 hour before serving.
RECIPE BACKSTORY
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