Directions:

Preheat oven to 375 F.

Combine sugar, corn starch, cinnamon, salt, butter and corn syrup in a large bowl. Add apples and stir to coat. Pour into pie crust. For crumb topping, combine flour and sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle topping evenly over pie. To avoid boil-overs in the oven, place pie plate on a baking sheet. Bake for 1 hour, until crust is brown and apples are tender.

Recipe Note: If crust browns too quickly, cover edges with foil halfway through baking.

When many American home bakers think of a pie using corn syrup, their first thoughts are most often of pecan pie, but corn syrup can also add flavor to dozens of other tempting, scrumptious pie recipes, such as fruit pies, custard pies, chiffon pies and nut pies.

Baking and cooking tips and hundreds of recipes can be found at www.karosyrup.com.

Best Apples for Baking

Look for Juiciness and Firmness

There are 7,500 varieties of apples known to exist. But not all are good for baking.

Diana McElroy, senior home economist for Karo Syrup, says, "When apples are called for in a baked recipe, we recommend a juicy apple that does not disintegrate easily. Not all varieties stand up well to baking. Some even become bitter."

Karo recommends three apples for baking: McIntosh, Rome Beauty and Granny Smith.

• McIntosh (dark red skin with green streaks) - Canada's favorite apple, named after John McIntosh; it is medium sized, firm, juicy, with crisp flesh
• Rome Beauty (red stripes with little spots) - Large, round, shiny, acid and aromatic
• Granny Smith (green) - Originally from Australia, cultivated for the first time in 1868 by a grandmother named Smith, introduced into North America just 30 years ago; medium sized, juicy, acid and tart

Always store apples in a cool, dark place.

They keep well in a plastic bag and stored in the refrigerator.

Serving Size: Makes 8 Servings