Topsy-Turvy Apple Pie

Nicole Bredeweg


I've made this recipe several times, to great success. It's a tidge-bit more work than a regular apple pie, but the resulting beauty is worth it. And, of course, it tastes fabulous. This is yet another great recipe from Pillsbury!

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1/4 c
packed brown sugar
1 Tbsp
butter, melted
1 Tbsp
corn syrup
1/2 c
coarsely chopped pecans
15 oz
refrigerated pie crusts (the unroll variety, softened according to package directions
2/3 c
2 Tbsp
1 tsp
4 c
cored, peeled, thinly sliced apples (about 4 medium)

Directions Step-By-Step

Heat oven to 425*F. In 9" pie plate, mix brown sugar, butter, and corn syrup. Spread evenly in bottom of pie plate (I use a spatula and gently sweep to outer edges). Sprinkle pecans evenly over the mixture. Place one of the pie crusts over the nuts in the pan (I gently push into the corners to make a "lip" for the caramelized sugar to fall into).
In a small bowl, mix sugar, flour, and cinnamon. Arrange half the apples in the pie pan. Sprinkle with half the sugar mixture. Repeat layers again. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature 350*F; bake 35 - 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over in one deft move. Serve warm or cool with whipped cream.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American