Fit 1 piecrust into a 23 cm pieplate according to package directions. Arrange apple slices in piecrust, and sprinkle with lemon rind. Set aside. Combine one third cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2 tablespoons flour, and apple pie spice. Pour over apple slices. Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter, remaining 2 tablespoons flour, brown sugar, and pecans. Spoon one third cup mixture over apple slices. Unfold remaining piecrust. Cut 2 to 3 desired shapes from center, using a cookie cutter. Reserve cutouts. Place piecrust over filling; fold edges under, and crimp. Brush cutouts with water, and attach to top of pie. Place on a baking sheet. Bake at 425� for 25 minutes; remove from oven, and dollop with remaining brown sugar mixture. Reduce heat to 350�, and bake 10 more minutes. Cool completely. Makes 1 (9-inch) pie.

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