Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 424145" data-attributes="member: 1246">Minnesota Upside-Down Caramel Apple PieIngredients:***GLAZE &amp; PASTRY***1/4 cup brown sugar1 tablespoon butter, melted1 tablespoon corn syrup1/3 cup pecan halves, coarsely chopped1 package refrigerated pie crusts (2-crust size)***FILLING***1/2 cup brown sugar3 tablespoons flour3/4 teaspoon ground cinnamon1 dash ground nutmeg4 large Granny Smith apples1 tablespoon lemon juiceDirections:Heat oven to 425. For glaze, combine brown sugar, butter and corn syrup in stoneware pie plate; spread evenly onto bottom. Chop pecans; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-quart bowl; mix well. Peel, core and slice apples; cut slices crosswise in half. Place apples in 2-quart 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 50-60 minutes or till 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.</blockquote>

[QUOTE="moreluck, post: 424145, member: 1246"] Minnesota Upside-Down Caramel Apple Pie [B]Ingredients[/B]: ***GLAZE & PASTRY*** 1/4 cup brown sugar 1 tablespoon butter, melted 1 tablespoon corn syrup 1/3 cup pecan halves, coarsely chopped 1 package refrigerated pie crusts (2-crust size) ***FILLING*** 1/2 cup brown sugar 3 tablespoons flour 3/4 teaspoon ground cinnamon 1 dash ground nutmeg 4 large Granny Smith apples 1 tablespoon lemon juice [B]Directions[/B]: Heat oven to 425. For glaze, combine brown sugar, butter and corn syrup in stoneware pie plate; spread evenly onto bottom. Chop pecans; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-quart bowl; mix well. Peel, core and slice apples; cut slices crosswise in half. Place apples in 2-quart 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 50-60 minutes or till 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. [/QUOTE]

Verification