Topsy Turvy Apple Pie Pillsbury Bake-Off 1951


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Recipe By : Ronelva Gaard " Pillsbury Bake-Off -1951 "

Glaze and Crust:

1/4 cup firmly packed brown sugar
1 tablespoon melted butter
1 tablespoon corn syrup
1/4 cup pecan halves
15 ounces package refrigerated pie crusts
1 teaspoon flour


2/3 cup sugar
1/2 teaspoon cinnamon
4 cups sliced peeled apples
whipped cream -- if desired

In a 9-inch pie pan, combine brown sugar, butter and corn syrup; spread evenly over bottom of pie pan. Arrange pecans over mixture in pie pan. Prepare pie crusts according to package directions for two-crust pie; place bottom crust over mixture in pan. Heat oven to 425 degrees. In small bowl, combine sugar, 2 tablespoons flour and cinnamon; mix well. Arrange half of apple slices in pie crust-lined pie 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 degrees for 8 minutes. Reduce heat to 375 degrees, and bake an additional 25-35 minutes or until apples are tender and crust in golden brown. (Place pan on foil or cookie sheet during baking to catch any spillage.)

Loosen edge of pie; carefully invert onto serving plate. Serve warm or cold with whipped cream.
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