Upside Down Caramel Apple Pie


1/4 cup packed brown sugar
1 tablespoon butter -- melted
1 tablespoon corn syrup
1/3 cup pecan halves -- chopped
1 package refrigerated pie crusts
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1 dash ground nutmeg
4 large Granny Smith apple
1 tablespoon lemon juice


Preheat oven to 425F. For glaze, combine brown sugar, butter and corn syrup in Stoneware 9" 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-Qt 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-Qt Batter Bowl; sprinkle with lemon juice. Layer half 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 50-60 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. Yield: 8 servings.

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