Apple Desserts Cookbook
By Elizabeth Ann Drake
Apple
Desserts Cookbook
Copyright © 2012 by Big Ideas Press
Smashwords
Edition
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Caramel Upside-Down Apple Pie
Crust and Glaze
¼
cup brown sugar, packed
1 tablespoon unsalted butter, melted
1
tablespoon corn syrup
1/3 cup pecans halves, coarsely chopped
1
package 2-crust refrigerated 9-inch pie, unbaked
Filling
½ cup
packed brown sugar
3 tablespoons all-purpose flour
¾ teaspoon
ground cinnamon
1/8 teaspoon sea salt
1/8 teaspoon nutmeg
4
large cooking apples, tart, sliced, peeled and cored
1 tablespoon
lemon juice
Preheat oven to 425
degrees Fahrenheit.
For glaze, combine
brown sugar, butter and corn syrup in 9-inch pie plate; spread evenly
onto bottom. Sprinkle chopped pecans over sugar mixture. Top with 1
pastry crust; set aside.
For filling,
combine brown sugar, flour, cinnamon, salt and nutmeg in 1-quart
batter bowl; mix will. Slice apples crosswise in half and place
slices in 2-quart batter bowl; sprinkle with lemon juice. Layer half
the apples in pastry-lined pie plate; sprinkle with half the sugar
mixture. Repeat layers. Place remaining crust over filling. Fold edge
of top crust under edge of bottom crust; flute edge. Cut several
slits in top crust.