Upside Down Caramel Apple Pie

Source: The Pampered Chef

Glaze and Pastry:
1/4 cup packed brown sugar
1 tablespoon butter, melted
1tablespoon corn syrup
1/3 cup pecan halves, coarsely chopped
1 package refrigerated pie crusts (2 crusts)

Filling:
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
Dash of ground nutmeg
4 large Granny Smith apples
1 tablespoon lemon juice

Heat oven to 425 degrees F.

For glaze, combine brown sugar, butter and corn syrup in Stoneware 9-inch Pie Plate; spread evenly onto bottom.

Chop pecans using Food Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside.

For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-quart Batter Bowl; mix well. Peel, core and slice apples using Apple/Peeler/Corer/Slicer; cut slices crosswise in half. Place apple slices in Classic 2-quart Batter Bowl; sprinkle with lemon juice. Layer half of the apples in pastry-lined Pie Plate; sprinkle with half the brown 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. Bake 50 to 60 minutes or until golden brown. 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 pie. Cool at least 1 hour before serving.