Helen's Topsy-Turvy Apple Pie

The Fat Pie Eating Swede, yes, that's me. I love good food, I particularly love cookies, pies, and cakes and plan to share some of my favorite recipes, tips, and tricks with you. This is my latest favorite pie recipe. It is adapted from a Pillsbury pie recipe.

My husband, Sam, loves it even though he is not a big fan of nuts.

Helen's Topsy-Turvy Apple Pie

INGREDIENTS
Glaze and Crust
½ cup packed brown sugar
2 tablespoon LAND O LAKES® Butter, melted
2 tablespoon corn syrup
1 cup Fisher® Chef's Naturals® pecan halves
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1 1/3 cup granulated sugar
4 tablespoons Pillsbury BEST® all-purpose flour
1 tablespoon ground cinnamon
8 cups thinly sliced, peeled apples (8 medium Granny Smith)
Topping
Whipped cream, if desired

DIRECTIONS
1. Heat oven to 425°F. Spray pie plate with cooking spray. 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 pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.

2. 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.

3. 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.