颠倒的焦糖苹果派

预热烤箱至425 f。对于釉,将红糖、黄油和玉米糖浆在陶瓷9英寸蛋糕盘,均匀在底部。切pecanschopper,撒糖的混合物。1糕点地壳,备用。为填充,将红糖、面粉、肉桂和肉豆蔻1-Qt碗里,拌匀。皮、核心和切苹果片横向切成两半。把苹果片2-qt碗,洒上柠檬汁。层pastry-lined一半的苹果馅饼盘,撒上一半的红糖混合。重复层。剩下的地壳在填充的地方。 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. Yield: 8 servings.