UPSIDE-DOWN APPLE PECAN PIE A novel twist on an old-fashioned favorite. Preheat oven to 425°F | 9-inch pie plate GLAZE 1/4 cup packed brown sugar 1 tablespoon butter, melted 1 tablespoon corn syrup 1/2 cup pecan halves CRUST 1 envelope Pie Crust Mix FILLING 2/3 cup granulated sugar 3 tablespoons all-purpose flour 1 teaspoon cinnamon 5 cups sliced peeled apples

GLAZE: Combine brown sugar, melted butter and corn syrup in pie plate. Spread evenly to coat bottom of pan. Arrange pecans over top.

CRUST: Prepare pastry according to package directions for two-crust pie. Place bottom pastry over mixture in pan, gently pressing onto nuts.

FILLING: Combine all ingredients. Turn into pastry-lined pan. Cover with top pastry. Fold edge under bottom crust. Press together to seal. Flute edges. Cut slits to allow steam to escape. Bake on lower oven rack at 425°F for 10 minutes, then reduce temperature to 325°F and bake for 25 to 35 minutes longer or until apples are tender. Let set for 5 minutes, then loosen edge of pie and carefully invert onto serving plate.

Makes about 8 servings.

TIPS: Place pie on foil or baking sheet to catch any juice that may run over.
Serve warm with ice cream or whipped cream.

Preparation time: 30 minutes | Baking time: 45 minutes| Freezing: not recommended.

Robin Hood Baking Festival Cookbook