Sunday, August 27, 2006

Pie Recipes #65 - Topsy Turvy Apple Pie Recipe

1/4 cup Firmly packed brown sugar
1 tablespoon Marg. or butter -- melted
1 tablespoon Corn syrup
1/4 cup Pecan halves
15 ounces Pkg refrigerated pie crusts
1 teaspoon Flour

2/3 cup Sugar
2 tablespoons Flour
1/2 teaspoon Cinnamon
4 cups Sliced peeled apples

In 9 in. pie pan, combine brown sugar, marg. and corn syrup; spread evenly over bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan. Heat oven to 425F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well. Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal and flute. Cut slits in several places. Bake at 425 F. for 8 min. or until apples are tender and crust is golden brown.(Place pan on foil or cookie sheet during baking to catch ay spillage.) Loosen edge of pie; carefully invert onto serving plate. Serve warm or cold with whipped cream.


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