Pastry for double crust pie
8 cups peeled and sliced cooking apples (about 4 to 6 large)
1/3 cup corn syrup, dark
3 tablespoons butter OR margarine, melted
3 tablespoons sugar
1-1/2 tablespoons corn starch
1 teaspoon Ground Cinnamon
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup chopped pecans
3 tablespoons corn syrup, dark
2 tablespoons butter OR margarine, melted
1 tablespoon corn starch
Preheat oven to 375°F.
Fit one pie crust into bottom of 9-inch pie pan. Add apples. Combine corn syrup, butter, sugar, cornstarch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute.
Bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over crust. Bake 10 minutes or until topping is bubbly.
Recipe Tip: Place a shallow pan under pie to catch any drips.