Apple Pie-Topsy Turvy
Yield
1 recipePrep
25 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 1 | tablespoon |
margarine
|
|
| 1 | tablespoon |
light corn syrup
|
|
| ¼ | cup |
pecan halves
|
|
| 15 | ounces |
pie shell (9 inch)
|
|
| Filling | |||
| ⅔ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
|
|
| 4 | cups |
apples
peeled, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 15 | ml |
margarine
|
|
| 15 | ml |
light corn syrup
|
|
| 59 | ml |
pecan halves
|
|
| 433.5 | ml/g |
pie shell (9 inch)
|
|
| Filling | |||
| 158 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
|
|
| 946 | ml |
apples
peeled, sliced |
|
Directions
In 9 inch pie pan, combine brown sugar, marg. and corn syrup; spread evenly over bottom of pan.
Arrange pecans over mixture in pan.
Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan.
Heat oven to 425 degrees F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well.
Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture.
Repeat with remaining apple slices and sugar mixture.
Top with second crust; seal and flute.
Cut slits in several places.
Bake at 425 degrees F. for 8 min. or until apples are tender and crust is golden brown.
Loosen edge of pie; carefully invert onto serving place.
Serve warm or cold with whipped cream.
