Apple Pie-Topsy Turvy

• 1/4 cup brown sugar firmly packed
• 1 tablespoon margarine
• 1 tablespoon corn syrup, light
• 1/4 cup pecan halves
• 15 ounces pie shell (9 inch)
• 23 cup sugar
• 2 tablespoons flour, all-purpose
• 1/2 teaspoon cinnamon
• 4 cups apples peeled, sliced

1. In 9 inch pie pan, combine brown sugar, marg.
2. and corn syrup; spread evenly over bottom of pan.
3. Arrange pecans over mixture in pan.
4. Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan.
5. Heat oven to 425 degrees F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well.
6. Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture.
7. Repeat with remaining apple slices and sugar mixture.
8. Top with second crust; seal and flute.
9. Cut slits in several places.
10. Bake at 425 degrees F. for 8 min.
11. or until apples are tender and crust is golden brown.
12. Loosen edge of pie; carefully invert onto serving place.
13. Serve warm or cold with whipped cream.

brown sugar, margarine, corn syrup, pecan halves, shell, sugar, flour, cinnamon, apples

Taken from recipeland.com/recipe/v/apple-pie-topsy-turvy-46645 (may not work)