Upside Down Caramel Apple Pie
For glaze, combine brown sugar, butter and corn syrup in stoneware pie plate; spread evenly onto bottom. Chop pecans; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt bowl; mix well. Peel, core and slice apples; cut slices crosswise in half.
Place apple slices in 2-Qt bowl; sprinkle with lemon juice. Layer half of the apples in pastry-lined pie plate; sprinkle with half the brown sugar mixture. Repeat layers. Place remaining crust over filling. Fold edge of top crust under edge of bottom crust; flute edge. Cut several slits in top crust.
Bake 50-60 minutes or until golden brown. 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 pie.
Cool at least 1 hour before serving.
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