Upside Down Caramel Apple Pie

My absolute favorite pie!


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 Pillsbury refrigerated pie crusts (should contain 2)

Filling

3/4 cup packed brown sugar
1/3 cup all purpose flour
1 tsp ground cinnamon
Dash of ground nutmeg
5 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 thin.

Combine apples and lemon juice; toss gently to coat. Add brown sugar, flour, & cinnamon; mix gently. Spoon filling into pie plate. Unroll remaining crust and place over filling. Fold edges of top crust under edges of bottom crust; seal and flute edges. Cut several slits in top crust.

Gently place pie shield or 2-3 inch wide strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield/foil. Bake an additional 25-30 minutes or until crust is a deep golden brown. Remove from oven; let stand for 5 minutes. Loosen edge of pie from pie plate; carefully invert pie onto heat-resistant serving tray. Scrape any remaining caramel topping from pie plate onto top of pie. Cool at least 1 hour before serving. (So says the recipe but I can't wait that long, 30 minutes tops!!)

I am playing with the idea of making more then the recommended amount of caramel topping, if any one makes this and decides to do so please let me know how it turns out.