Glaze & Pastry:
1/4 c. packed brown sugar
1 T. butter, melted
1 pkg. (15 oz) fridge pie crust (2)
1 T. corn syrup
1/3 c. pecans, chopped
Filling:
1/2 c. packed brown sugar
3 T. flour
3/4 t. ground cinnamon
dash of ground nutmeg
4 large granny smith apples
1 T. lemon juice
Preheat oven to 425 degrees. For glaze, combine brown sugar, butter and corn syrup in pie plate. Spread evenly onto bottom. Chop pecans, sprinkle over sugar mixture. Top with pastry crust, set aside.
For filling combine brown sugar, flour, cinnamon and nutmeg in mixing bowl. Mix well. Peel, core & slice apples. Place apple slices in mixing bowl & sprinkle with lemon juice.
Layer 1/2 of the apples in pastry lined pie plate. Sprinkle with 1/2 brown sugar mixture. Repeat layer. Place remaining crust over filling. Flute edge. Cut several slits in the top of the crust. Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie & carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping onto pie. Cool for 1 hour.
*If using glass pie pan-reduce baking time to about 40 minutes. Watch pie closely.
Yum! Thanks Kelissa!
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