Harvest Apple Pie

Pastry for two-crust 9- inch pie
6 med. Apples, sliced (Golden Delicious)
1 T. cornstarch
1 tsp. cinnamon
¼ tsp. salt
3 T. sugar
3 T. melted butter or margarine
1/3 c. dark corn syrup

Grease pie pans with butter (this will prevent the bottom crust from becoming soggy). Place bottom pie crust shell. Fill bottom of shell with apples. Combine cornstarch, cinnamon, salt, sugar, margarine and syrup and pour over the apples. Cover with top crust and bake at 425 degrees for 45 minutes, or until crust is browned and apples are tender. Remove from oven.

Topping:
¼ c. brown sugar
2 T. flour
3 T. dark corn syrup
2 T. softened butter or margarine
¼ c. chopped nuts (pecans or walnuts)

Spread over top of pie; return to oven for 10 minutes or until topping is bubbly. (Place pie pan on larger pan to catch topping that may run off.)