Turning My Diet Upside Down — Topsy Turvy Apple Pie

**Topsy Turvy Apple Pie
**

Glaze and Crust:

• 1/4 cup packed brown sugar

• 1 tablespoon butter, melted

• 1 tablespoon corn syrup

• 1/2 cup pecan halves, chopped

• 1 box Pillsbury® refrigerated pie crust,  softened as directed on boxFilling:

  • 2/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 cups thinly sliced, peeled apples

  Topping:   Whipped cream (optional)

1. Heat oven to 425 degrees F. Spray 9-inch glass pie plate lightly with cooking spray.  Mix brown sugar, butter and corn syrup.  Spread evenly in bottom of pie plate. Arrange pecans over mixture.  Place one pie crust over mixture in the pan.
2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of the apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Place pie on sheet of foil on middle oven rack in oven or on a pie ring; bake 8 minutes. Reduce oven temperature to 350 degrees F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown.
4. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.

Topsy Turvy Apple Pie  recipe was submitted to the Pillsbury Bake-Off Contest by Donald Gaard   Kensington, Minnesota

Bake-Off® Contest 03, 1951