Topsy-Turvy Apple Pie

Sasha's apple dessert request was ironically the most problematic. This apple pie was my second attempt at Sasha's dessert. When I flipped the pie over, not all of the toffee topping transferred and it looked pretty messy, so once again we decided to eat some before we realized that we could have fixed the top with some extra sauce. Just like the apple cake, I didn't want t0 give him a a partial dessert so I ended up offering it to my family and giving a few slices to my pie-loving neighbors. Though it was not the prettiest pie I've ever encountered, it was definitely yummy - the toffee topping coupled perfectly with the baked apple slices. We found this recipe in a Pilsbury cookbook.

Glaze and Crust

• 2 pie crusts (for top and bottom)
• 1/4 c. packed brown sugar
• 1 tbsp. butter, melted
• 1 tbsp corn syrup
• 1/2 c. pecan halves

Filling

• 2/3 c. granulated sugar
• 2 tbsp all-purpose flour
• 1/2 tsp ground cinnamon
• 4 c. thinly sliced, peeled apples (4 medium)

Topping

• whipped cream, if desired

Heat oven to 425 degrees F. In a 9 inch pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Place 1 crust over the mixture in pie plate.

In a small bowl, mix granulated sugar, flour and cinnamon. Add apple slices and toss until they're evenly coated. Fill the pie pan with the slices, making sure it is level. Cover with the second pie crust; seal edge and flute. Cut slits in several places in top crust.

Place pie on sheet of foil on middle rack in oven; bake 8 minutes. Reduce oven temperature to 350 degrees F; bake for 35-45 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 or vanilla ice cream!

(If the caramel does not coat the pie nicely, make some caramel sauce and touch up the unfortunate spots.)