GLAZE AND CRUST:

1/4 c. brown sugar
1 tbsp. melted butter
1 tbsp. corn syrup
1/4 c. pecan halves
15 oz. pkg. refrigerated pie crusts
1 tsp. flour

FILLING:

2/3 c. sugar
2 tbsp. flour
1/2 tsp. cinnamon
4 c. sliced apples

In 9-inch pie pan, combine brown sugar, butter, and corn syrup; spread evenly over pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for 2-crust pie; place bottom crust over mixture in pan. Heat oven to 425 degrees.

In a small bowl, combine sugar, flour, and cinnamon; mix well. Arrange half of the apple slices in pie crust lined pan; sprinkle with half of sugar mixture. Repeat with remaining apples and sugar mixture. Top with second crust; seal and flute. Cut slits into several areas. Bake at 425 degrees for 8 minutes. Reduce temperature to 375 degrees. Bake an additional 25 to 35 minutes. Loosen edges of pie, carefully invert on serving plate. Serve warm or cooled.