Caramel Apple Pie With A Flip

A delicious twist to an old time favorite. The best part is on the bottom, thats why you give it a flip.




4 cups granny smith apples, peeled and sliced 2 tbs flour 1 teaspoon cinnamon ¼ teaspoon nutmeg 1 cup chopped pecans 1½ tbs lemon juice ⅓ cup packed brown sugar 1 tbs corn syrup 1 tbs melted butter 2 unbaked pie crusts

Nutritional information

No nutrition information available


Mix brown sugar, corn syrup, and butter in bottom of pie pan. Spread evenly and sprinkle with ⅓ cup chopped pecans. Cover with one pie crust and press into bottom with edges over hanging pie pan just a little. Sprinkle sliced apples with lemon juice. Spread half of apples into pie crust. Mix flour, cinnamon, and nutmeg. Sprinkle apples in pie shell with half of mixture. Spread ⅓ cup chopped pecans. Repeat layers of apples, mixture and pecans. Lay top crust over the filling and tuck edges under bottom crust. Cut slits in top crust. Bake on 425 for 50-55 minutes. If top crust begins to get too dark, cover edges with foil. Remove from oven and let cool for 5 minites. Flip the pie over onto a serving platter. If any glaze remains in pie pan, scrape out and spread onto pie.