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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
Ingredients
- 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
Instructions
- 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!
Nutrition
The shiny, sticky caramel created in pan is the best part! It’s hard not to pick at the pie as it’s cooling. 🙂
If you like this Upside Down Apple Pie, you might like these apple recipes!
Easy Apple Cobbler with Caramel Sauce
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; linked up with Meal Plan Monday
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Gina says
I’ve made this half a dozen times and enjoy the uniqueness and the taste is scrumptious.
My one concern is some of the sugar in the pecans remains grainy not gooey. I’ve rechecked the recipe to verify I haven’t missed anything.
Have you experienced this or is it the norm?
Thanks
Nicole Burkholder says
I haven’t experienced that personally, but it’s certainly possible. To avoid that, make sure that you are using completely melted butter when mixing the brown sugar and pecans. Continue to stir until the sugar is dissolved as much as possible. Any leftover grains of sugar should dissolve as the pie bakes. Another thing would be to make sure there are no clumps of hardened brown sugar when you’re mixing. (Use fresh and moist brown sugar.) Good luck!
Jan says
Looks so good. I have leftover baked apples can I use them in this recipe? If so do I still cook for an hour?
Nicole Burkholder says
If the apples are already baked, you’re just waiting for the crust to bake and the sugars/nuts to caramelize. It’s really hard to say how long, though-I would start with maybe half the time and then check to see if it’s looking done. You might end up with mushy apples, but it should still taste good 🙂
David Hidalgo says
Can I use a metal cake pan? If so what temp. and how long?
Nicole Burkholder says
You could if you don’t have a pie plate. But the size and depth will be a bit different which would alter cook time a bit. I would keep the temperature the same but just watch it closely. It may take longer for the filling to cook but you don’t want the crust to burn. Not having tested it myself, I can’t give you a firm answer. More of a “trust your instincts” kind of thing 🙂
David Hidalgo says
I went ahead and bought a pie plate and and scrapped the metal pan idea. I’m in the process of making my second pie. The first one was incredible!!
Nicole Burkholder says
Glad to hear you enjoyed it!
Cheryl J Bergman says
I’m lost at the parchment paper. Does it just go on the bottom? I’m wondering how I’ll be able to get the paper flat under the crust, if it goes up the sides. 🙁
Nicole Burkholder says
I’m sorry that I didn’t see this yesterday! You just want the parchment paper to line the pie plate and come up over the edges so it’s easy to remove later. Grease it well and then add the pecan mixture. THEN the crust gets added. I hope you were able to figure it out 🙂
Kathy says
I made the upside down apple pie in the early 90’s. I used a cast iron skillet sprayed with Pam. Did not use parchment paper. I melted a stick of butter, sprinkled a half cup of brown sugar then covered with pecans. Basically followed the remainder of your recipe.
ROBERTA L CHRISTOS says
This recipe is a keeper. Delicious!
Nicole Burkholder says
Thank you! I’m glad you enjoyed it 🙂