Upside-Down Plum-Pecan Pie

• 1/4 c. butter or margarine, softened
• 30 pecan halves (about 1/2 c.)
• 1/3 c. packed brown sugar
• 1 Tbsp. corn syrup
• 1 (11 oz.) pkg. Betty Crocker pie crust mix
• 4 c. plum slices (about 1 1/2 lb.)
• 1 1/2 c. granulated sugar
• 1/3 c. Gold Medal all-purpose flour
• 1 Tbsp. lemon juice

1. Cut 15-inch circle from heavy-duty aluminum foil.
2. Line pie plate, 9 x 1 1/4-inches, with foil circle, leaving 2 inches overhanging edge.
3. Spread margarine over foil lining.
4. Place pecan halves, rounded sides down, on foil.
5. Mix brown sugar and corn syrup.
6. Drop by small spoonfuls evenly over pecans and buttered foil.
7. Heat oven to 450u0b0.
8. Prepare pie crust mix as directed on package.
9. Roll one round pastry into 11-inch circle.
10. Ease into pie plate over pecans and brown sugar mixture.
11. Mix remaining ingredients; pour into pastry-lined plate.
12. Roll other round of pastry into 12-inch circle.
13. Fold in fourths; cut slits so steam can escape.
14. Place over filling and unfold; seal and flute.
15. Turn up overhanging foil to catch bubbling juices and to prevent crust from excessive browning.
16. Bake 10 minutes.

butter, pecan, brown sugar, corn syrup, betty crocker pie crust, plum slices, sugar, gold medal allpurpose, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930331 (may not work)