Glaze and crust 1/4 c Firmly packed brown sugar
1 tb Marg. or butter; melted
1 tb Corn syrup
1/4 c Pecan halves
15 oz Pkg refrigerated pie crusts
1 ts Flour
Filling 2/3 c Sugar
2 tb Flour
1/2 ts Cinnamon
4 c Sliced peeled apples
In 9 in. pie pan, combine brown sugar, marg. and corn syrup; spread evenly over bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan. Heat oven to 425F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well. Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal and flute. Cut slits in several places. Bake at 425 F. for 8 min. or until apples are tender and crust is golden brown.(Place pan on foil or cookie sheet during baking to catch ay spillage.) Loosen edge of pie; carefully invert onto serving place. Serve warm or cold with whipped cream. PILLSBURY —–