This pie is made in a 8-inch round cake pan and turned upside down after baking on a beautiful serving plate and garnished with cinnamon whipped cream.
FIRST THING TO DO:
refrigerated pie crusts for 2 crust pie
brown sugar, packed
light corn syrup (karo)
grated lemon rind
apples,pared, cored and sliced (4-5 apples)
round 8-inch cake pan(you could use a spring form pan ,i think)
whipped cream or cinnamon ice cream
1Line 8-inch round cake pan with foil,spray with oil.
Combine pecans, melted butter and brown sugar. Place this mixture in the pan on the foil Now place one of the unbaked pie crust over the nut mixture(so that is is covering the nut mixture).
Slice the apples into salt water(2 teas. salt to 1 quart of water- this keeps the apples white and not to turn brown) Drain well; set aside. Mix corn syrup,1/4 cup of the sugar and margarine and pour over apples in bowl. Mix well to coat the apples. Sprinkle remaining ingredients,(except whip cream or ice cream), over apples and mix well. Pour apple mixture in crust.
Place top crust on top of apple mixture,
Flute edge and poke holes in top crust. Bake in pre-heated 375^ oven for 35 minutes. Turn down oven to 350^ and bake 25 minutes more, or until apples test done and crust is golden.
Remove from oven and invert on serving plate right away. Remove foil carefully. Garnish pie with Cinnamon whipped cream of cinnamon ice cream ,when serving.