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This Upside Down Apple Pie is my new favorite way to make pie! It’s a twist on the traditional apple pie: it has a gooey brown sugar pecan topping that starts on the bottom of the pan and is then flipped upside down after baking. It’s kind of like gooey caramel pecan rolls and apple pie had a baby and it’s the only apple pie I want to make from now on.
You know I love pie, but I especially love creative ways to make classic pies a little different. I’ve made classic apple pies over the years (my crumb apple pie is why I started this blog!) I decided to (literally) flip this pie upside down: you turn it out hot and the bottom coating of pecans and sugar and butter become a gooey caramel topping, similar to caramel pecan rolls.
I’ve made enough apple pies to know that the filling can make or break the finished pie, which is why I like partially cooking the apples before assembling the pie. It gives them a head start so they soften properly in the oven (no crunchy apples in pie here!) It might add an extra step but you’ll thank me for it later!
Upside Down Apple Pie Ingredients
- While my all butter pie crust is delicious and would be perfect for this, I often use a refrigerated pack of two crusts for ease. By the time the pie is done no one will know you used a shortcut.
- I recommend Granny Smith Apples whenever you’re making one of my pies. They’re sturdier and can withstand precooking and they’re tart enough that the sugar added won’t be too overwhelming.
- Brown Sugar is the best for this; it makes the perfect caramel for the top of the pie. Also use pecan halves, coarsely chopped.
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Dorothy’s Expert Apple Pie Tips
- Be sure to cut the apples the same size and thickness so they cook evenly. I like using an apple peeler for this (it cores, peels, and slices).
- Partially cooking the apples in a bit of water helps to start the softening process. You don’t want them mushy: pull them off the heat and drain once you notice them just starting to soften.
- Always bake pies on a cookie sheet in case they spill over.
- You must invert this pie onto a serving dish no more than 10 minutes after it comes out of the oven. Once it cools the caramel pecan mixture will harden and it will be impossible to get it out of the pie dish.
- You know apple pie is done baking when the top crust is golden and the sides are golden and the filling is bubbling.
Upside Down Apple Pie Recipe
Ingredients
- 2 9-inch pie crusts, (homemade or a refrigerated package of 2)
- 6 cups peeled and sliced Granny Smith Apples, (approximately 4-5 apples or 2lb)
- 3 tablespoons (42g) unsalted butter, melted
- 1 ¼ cups (250g) packed light brown sugar, divided
- ¾ cup chopped pecans
- 1 teaspoon ground cinnamon
Instructions
- If making crust from scratch: Prepare your pie crusts. On a lightly floured surface, roll out both crusts to 12-inch diameter circles. Transfer to parchment paper and chill for 30 minutes. Otherwise, if using store bought, allow to soften so you can unroll them.
- Preheat oven to 400°F and start on the filling.
- Fill a medium saucepan with about 1 inch of water. Add the sliced apples. Cover and bring to a boil over medium-high heat, then continue cooking for about 3-4 minutes, stirring occasionally, until the apples are just beginning to turn opaque around the edges. Do not overcook; you want them to be slightly softened but not cooked all the way through. Cook time depends on how thick the apples are sliced. Drain well and set aside.
- In the bottom of a 9-inch pie plate, stir together the melted butter and ½ cup of the brown sugar. Spread the mixture evenly in the bottom of the pie plate, then sprinkle the pecans over the top.
- Place one of the chilled crusts over the pecans in the pie plate, allowing the edges to hang over.
- Sprinkle the drained apples with the remaining ¾ cup brown sugar and the cinnamon and toss to coat. Spread in the pie plate over the crust.
- Place the remaining crust on top. Seal and flute or crump the edges. Do not vent the crust.
- Transfer the pie to a rimmed baking sheet to catch any juices that may boil over. Bake at 400°F for 10 minutes, then lower the oven temperature to 350°F and continue baking for an additional 30-45 minutes, or until the crust is golden and cooked through and the juices are syrupy and bubbly around the edges. If the edges of the pie start to brown too much during baking, cover lightly with a pie shield or aluminum foil. Note that bake time will vary, depending on the brand of pie crust (or if it’s homemade).
- Cool no more than 10 minutes then invert onto a serving platter to release. Cool completely before serving.
Notes
- If you are using packaged, refrigerated pie crusts, you can skip the first step of rolling and chilling the pie crusts. Simply keep the crusts in the fridge until it is time to assemble the pie, then unroll and place them in the pie plate as directed.
- Be sure to evenly slice the apples for even cooking. Use an apple peeler/slicer to do this quickly and easily.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to Store Apple Pie
- Once cooled, store pie in the fridge, tightly covered, for up to 3 days.
- Pie can be frozen, wrapped well, after cooling.
- I don’t recommend assembling the pie and baking it more than a few hours later or the apples will weep too much and make the pie too wet. You can bake it ahead 1-2 days.
How to make Upside Down Apple Pie
- The apples should be flexible but not too soft when done boiling.
- You can mix the butter, sugar, and pecans right in the pie dish.
- Press the pie crust tightly down over the pecan mixture and leave overhang.
- Toss the apples with more brown sugar and cinnamon before adding to the pie crust.
- Tightly flute the top crust to the overhang and place on a cookie sheet to bake.
