When I first saw this recipe I thought that there was no way this pie would turn out of the pie plate with all that sticky caramel on the bottom. But it came out "picture perfect." And ... it's delicious! Here is a photo to prove it.
Glaze and Crust
¼ cup packed brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
½ cup pecan halves
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
2/3 cup granulated sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make piecrusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
*Recipe from Pillsbury.com