Glaze & Pastry:

• 1/4 cup packed brown sugar
• 1 Tbsp butter or margarine, melted
• 1 Tbsp corn syrup
• 1/3 cup pecan halves, coarsely chopped
• 1 (15 oz) pkg refrigerated pie crusts (2 crusts)

Filling:

• 1/2 cup packed brown sugar
• 3 Tbsp all purpose flour
• 3/4 tsp ground cinnamon
• Dash of ground nutmeg
• 4 large Granny Smith apples
• 1 Tbsp lemon juice

Preheat oven to 425 degrees. For glaze, combine brown sugar, butter, and corn syrup in Stoneware 9-inch pie plate; spread evenly onto bottom. Chop pecans using food chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. For filling, combine sugar, flour, cinnamon, and nutmeg in batter bowl; mix well. Peel, core, and slice apples. Cut slices in half. Place apple slices in batter bowl; sprinkle with lemon juice. Layer half of the apples in pastry-lined pie plate; sprinkle with half of the brown sugar mixture. Repeat layers. Place remaining crust over filling. Fold edge of top crust under edge of bottom crust; flute edge. Cut several slits in top crust. Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie from pie plate; carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping from pie plate onto pie. Cool at least 1 hour before serving. Makes 8 servings.

Tip: To prevent excess browning of pastry edges, cover edge of pie with 2-3 inch wide stripes of aluminum foil during the last 15 minutes of baking time.