Minnesota Upside-Down Caramel Apple Pie

Heat oven to 425 degrees F.

For Glaze: Combine brown sugar, butter and corn syrup in stoneware pie plate and spread evenly onto bottom. Chop pecans and sprinkle over sugar mixture. Top with 1 pastry crust and set aside.

For Filling. Combine brown sugar, flour, cinnamon and nutmeg in 1-quart bowl, mixing well. Peel, core and slice apples. Cut slices crosswise in half. Place apples in 2-quart bowl and sprinkle with lemon juice.

Layer half of the apples in pastry-lined pie plate and sprinkle with half the brown sugar mixture. Repeat layers. Place remaining crust over filling. Fold edge of top crust under edge of bottom crust and then flute edge. Cut several slits in top crust.

Bake for 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie from pie plate, then 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.