Upside Down Caramel Apple Pie
Posted by Jerseygirl

Glaze and pastry

1/4 cup packed brown sugar
1 Tbsp butter, melted
1Tbsp corn syrup
1/3 cups pecan halves, coarsely chopped
1 package refrigerated pie crusts (2 crusts)*

Filling

1/2 cup packed brown sugar
3Tbl all purpose flour
3/4 tsp ground cinnamon
Dash of ground nutmeg
4 large Granny Smith apples
1 Tbl lemon juice

Preheat oven to 425�F.

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.