- 1/4 cup firmly packed brown sugar
- 1 tablespoon melted butter
- 1 tablespoon corn syrup
- 1/4 cup pecan halves
- 1 pkg (15 oz.) refrigerated pie crusts
- 2/3 cup granulated sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 4 cups thinly sliced peeled apples (use a baking apple like Macintosh or Cortland)
- Whipped topping (optional)
In 9-inch glass pie pan, combine brown sugar, butter and corn syrup; mix well. Spread evenly in bottom of pan. Arrange pecans over mixture. Prepare pie crust as directed on package for two-crust pie; place bottom crust over mixture. Preheat oven.
In small bowl, combine sugar, flour and cinnamon. Add sliced apples and mix well. Pour mixture onto crust, top with second crust, seal edges and flute. Cut several slits in top crust.
Place pie pan on sheet of foil on oven rack and bake at 425 degrees for 8 minutes. Reduce oven to 350 degrees and bake for an additional 35-45 minutes.
Immediately run knife around edge of pie to loosen. Carefully invert pie onto serving plate, and serve with whipped topping if desired.
425 degrees, then 350 degrees
8 + 35-45 minutes