Upside-Down Caramel Apple Pie

Name: Upside-Down Caramel Apple Pie
Yield: 8 servings
Ingredients: 1/4 cup packed brown sugar; 1 tablespoon butter or margarine, melted; 1 tablespoon light corn syrup; 1/3 cup pecan halves, coarsely chopped; 1 package (15 ounces) refrigerated pie crusts, softened as directed on package; 6 large Granny Smith apples (about 6 cups sliced); 1 tablespoon lemon juice; 3/4 cup packed brown sugar; 1/3 cup all-purpose flour; 1 teaspoon Korintje Cinnamon

Serve this candied apple pie upside-down to reveal the rich caramel-pecan topping.

Ingredients

1/4 cup packed brown sugar
1 tablespoon butter or margarine, melted
1 tablespoon light corn syrup
1/3 cup pecan halves, coarsely chopped
1 package (15 ounces) refrigerated pie crusts, softened as directed on package

6 large Granny Smith apples (about 6 cups sliced)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon Korintje Cinnamon

Directions

Preheat oven to 425°F. For glaze, combine brown sugar, butter and corn syrup in Deep Dish Pie Plate; spread evenly over bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Gently unroll one pie crust; place in pie plate, pressing into bottom and up sides. Set aside.
For filling, peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices in half. In Stainless (4-qt.) Mixing Bowl, combine apples and lemon juice; toss gently to coat. Add brown sugar, flour, cinnamon and lemon zest; 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 slits in top crust to allow steam to escape.
Gently place Pie Crust Shield or 2- to 3-inch-wide strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is deep golden brown. Remove from oven to Stackable Cooling Rack; let stand 5 minutes. Loosen edge of pie from pie plate; carefully invert pie onto heat-resistant serving plate. Scrape any remaining caramel topping from pie plate onto top of pie. Cool at least 1 hour before serving.

Yield:

8 servings

Nutrients per serving:

Calories 460, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 72 g, Protein 3 g, Sodium 220 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

1 starch, 3 1/2 fruit, 3 1/2 fat (4 1/2 carb)

Cook's Tips:

Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

Place a sheet of aluminum foil on the oven rack below the pie plate to catch any drippings.

This recipe is based on tarte Tatin, an inverted caramel apple pie that was developed and sold by the Tatin sisters in France.

Granny Smith apples are wonderful for pies because of their firm texture and sweet-tart flavor that hold up during baking.

The Mix 'N Scraper® is the perfect tool to rescue any caramel that sticks to the bottom of the Deep Dish Pie Plate. It is heat-resistant, so it won't melt while in contact with Stoneware.