Pampered Chef Recipes
Upside Down Caramel Apple Pie
Ingredients
Glaze and Pastry
- 1/4 cup packed brown sugar
- 1 tablespoon butter, melted
- 1 tablespoon 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
Instructions
- Heat oven to 425 degrees F.
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.
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 for 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 for at least 1 hour before serving.
Attribution
Recipe credit: Pampered Chef