Friday, October 30, 2009

Topsy Turvy Apple Pie

Here is a fun little twist on your everyday delicious Apple pie. Just in time for Thanksgiving!

Glaze and Crust
1/4cup packed brown sugar
1tablespoon LAND O LAKES® Butter, melted
1tablespoon corn syrup
1/2cup Fisher® Chef's Naturals® pecan halves
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
2/3cup granulated sugar
2tablespoons Pillsbury BEST® all-purpose flour
1/2teaspoon ground cinnamon
4cups thinly sliced, peeled apples (4 medium)

Whipped cream, if desired
1.Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
2.In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of 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; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. 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.

1 comment:

ThomasVille said...

Ooooooooo, that looks yummy!!!!!! We'll have to have Vanessa try that out on us.