Turn regular old apple pie on its head with this sticky and delicious Upside Down Apple Pie! It’s the perfect companion to pumpkin pie for Thanksgiving dinner.
I’m totally cheating with this one. I didn’t even MAKE this Upside Down Apple Pie. But I did eat it. And I watched my sister-in-law make it. When it came out of the oven, I knew I needed to snap a picture so I could share it with you. After several years, I finally got some new pictures taken, included step by step images to help clarify the directions.
We had so many pies for Thanksgiving, but this Upside Down Apple Pie was gobbled soon after cutting into it! The concept of an upside down pie was totally new to me back when we had it for Thanksgiving 2014. Now, it’s a family favorite! If no bake pies are more your style, you could always try my Chocolate Mint Mousse Pie instead. 🙂
The sticky, delicious pecan layer goes into the pan first (after you’ve lined it with thoroughly greased parchment paper!) and then you put the first pie crust on top of it. Remember, you’re building the pie upside down, because you’ll flip the whole thing when it’s done.
Next comes your apple pie filling and another pie crust. At this point, it will look like any other apple pie, but that nutty goodness is waiting underneath it all.
The last step is to bake it to a golden brown and then flip the whole thing over to reveal that golden, sticky topping!
Upside Down Apple Pie
- 6 Tbsp butter melted & divided
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 2 refrigerated pie crusts
- 1 cup sugar
- 1/3 cup all purpose flour
- 3/4 tsp cinnamon
- 1/4 tsp apple pie spice
- 5 large Granny Smith apples peeled, cored and cut into 1/2" slices
- Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper. Coat the paper with cooking spray also. A regular pie plate is OK, but there may be some spilling during cooking (just ask my mother-in-law's oven) so put a cookie sheet or something under the pie plate.
- In a small bowl combine 4 Tablespoons of melted butter, brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate, on top of the parchment. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside.
- In a large bowl, combine sugar, flour, cinnamon and the remaining 2 Tbsp of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the pie crust.
- Place the second crust over the apple mixture. Trim and fold the edges together to seal and cut some slits in the top of the crust for venting. Depending on the size of your pie plate and your refrigerated crusts, this may take a little tweaking here and there.
- Bake at 375° for 60-75 minutes or until crust is golden brown.
- Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it (Amie used a cake plate) and flip it over. Remove the pie plate and gently lift the paper. Allow to cool. Don't forget the ice cream!
The shiny, sticky caramel created in pan is the best part! It’s hard not to pick at the pie as it’s cooling. 🙂 Amie found this recipe on Noble Pig and there are great step-by-step photos there if you need more visuals.
Post updated with new photos 11/18
If you like this Upside Down Apple Pie, you might like these apple recipes!