Topsy Turvey Apple Pie

Recipe Ingredients

1/4 cup	40g / 1.4oz	Firmly packed brown sugar
1 tablespoon	15ml	Melted butter
1 tablespoon	15ml	Corn syrup
1/4 cup	36g / 1.3oz	Pecan or walnut halves
		Crust for 2 crust pie
		Filling For Pie
2/3 cup	131g / 4.6oz	Sugar
2 tablespoons	30ml	Flour
1/2 teaspoon	2.5ml	Cinnamon
4 cups	948ml	Sliced apples
1/2 teaspoon	2.5ml	Nutmeg

Recipe Instructions

1. In a 9" pie pan, combine brown sugar, corn syrup and melted butter and spread evenly over the bottom of the pan. Arrange pecan or walnut halves over the mixture. Set aside.

2. Make your favorite pie crust. Take the bottom crust and put it over the mixture in the pie pan. Heat oven to 425F.

3. In a small bowl, combine the sliced apples, sugar, nutmeg, flour and cinnamon; mix well. Arrange the apple/sugar mixture over the bottom crust of the pie. Top with the top crust. Seal and flute. Cut slits in several places.

4. Bake at 425F for 8 minutes, and then reduce heat and continue to bake at 375F for 25-35 minutes, or until golden brown. It would be wise to place pie on cookie sheet covered with foil, as it will run over.

5. While pie is baking, prepare a glaze of 1/2 c confectioners sugar, 1 tsp vanilla, and enough milk to make into a glaze. This will be used on the top of the pie when removed from the oven and still hot.

6. Remove pie from oven; loosen edge of pie. Cover top of pie with glaze. While still hot, carefully invert pie onto large serving plate. Serve warm or cold with whipped cream or ice cream.

Source:
Pillsbury Bake Off Cookbook - winner of Bake-Off #3, 1951

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