1 (15 oz.) pkg. Pillsbury All-Ready Pie Crusts
2 med. Granny Smith apples (1 1/2 c. peeled, cored, sliced)
2 med. Golden Delicious Apples (1 1/2 c. peeled, cored, sliced)
2 sm. Red Delicious Apples (1 c. peeled, cored, sliced)
1 tsp. lemon rind
1/2 c. firmly packed brown sugar
1/2 c. chopped pecans
1/3 c. + 3 tbsp. light corn syrup
1/4 c. + 1 tbsp. butter, melted
3 tbsp. sugar
2 tbsp. cornstarch
1 tsp. apple pie spices
2 tbsp. flour

Prepare pie crusts according to package directions for a filled 2-crust pie, using a 9-inch pie plate. Arrange apple slices and lemon rind in pie shell and set aside.

Combine 1/3 cup corn syrup, 2 tablespoons butter, sugar, cornstarch and apple pie spices. Pour over apple slices in pie shell.

Combine brown sugar, pecans, remaining corn syrup and remaining 3 tablespoons of butter. Spoon 1/3 cup of mixture over apple slices. Unfold remaining pie crusts sheet. Using a floured cutter, cut out desired shapes of crust. (An apple cutout works best.) Reserve the cutouts.

Place pie crust (that has been cut out) over filling. fold the edges over and flute. Attach reserved cutouts to top of the pie with water. Bake at 425 degrees for 25 minutes. Remove from oven and spread remaining brown sugar mixture over top of crust. Reduce heat to 350 degrees and bake an additional 15 minutes. Cool completely before serving.