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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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Vanessa says
Thanks for sharing! Does it keep long?
Nicole Burkholder says
It’s comparable to any other pie-you can keep it on the counter and eat it within the next day or two, or refrigerate for longer. It just gets a bit soggy the longer it’s refrigerated, so eat it for breakfast the next day 😉
Suzanne says
This looks so good! What a fun dessert to make for friends in the fall!
Debbie says
Absolutely adored this pie! It has made it’s way to my permanent recipe box. I am making it again for Thanksgiving. Thanks for sharing the recipe.
Nicole Burkholder says
It’s the perfect Thanksgiving pie!
Denise Streitman says
My late bro-in-law used to work at The Tavern in State College, PA back in the 70s. He gave us this recipe way back then & it has been our favorite ever since. It looks soooo impressive but couldn’t be easier or more delicious! Back then it was called “SWEETIE PIE”
Nicole Burkholder says
That’s a cute name! More creative than “upside down” 🙂
Tammy Gebhardt says
I pie is awesome and easy!!
Stephanie says
Can this be made ahead and frozen then baked? I have an abundance of apples.
Nicole Burkholder says
I haven’t tried it personally, so I can’t say for sure. I don’t know how well the carmel/chewy underside would do with freezing/thawing. I know that’s not helpful-I’m sorry! If I was going to do it, I think I would put it all together and freeze uncooked. Then bake from frozen to keep it from getting soggy while thawing.
Marla says
I have made this many times (I am not sure where I first obtained the recipe, but have had it for about 10 years) and it is always a hit. It is perfect for making a day ahead. I flip and cool it, then cover after it is completely cooled. If refrigerating, do so uncovered until it’s as cold as it will get, then cover to avoid condensation forming on the covering and dripping onto the pie. It is not neccessary to refrigerate, but it is quite a nice treat to have a slice of cold pie for breakfast….if it lasts that long! This makes a large, indulgent, luxurious dessert that will be requested time and again!
Nicole Burkholder says
We love pie for breakfast 🙂
Susan says
I love pie for breakfast too, especially this pie. I have tried a recipe similar to your’s but it didn’t have the pie spice. I love the difference it makes. Yum, Yum!
Sharon says
I’ve made this many times and it is as good as it looks. I also entered it in our local fair taking the top prize. Highly recommend.
Nicole Burkholder says
Wow, nice!
Susan says
Will this be ok if I make it the night before? I’ve made it for my family twice now & it was yummy, but now I’m making it to bring to our Thanksgiving dinner & I want to make it the day before serving.
Nicole Burkholder says
Someone else just asked the same thing 🙂 I believe so. The leftovers were good the next day. But I would wait to “flip” it until it’s time to serve. Reheat it in the oven a bit to get it warm and gooey and then flip and serve.
H.S. says
Will this still taste good if made the day before an event?
Nicole Burkholder says
I believe so. The leftovers were good the next day. But I would wait to “flip” it until it’s time to serve. Reheat it in the oven a bit to get it warm and gooey and then flip and serve.
H.S. says
Thank you 🙂 Sorry if this was a repeated question. Happy Thanksgiving!
Nicole Burkholder says
No problem at all! You both asked it at the same time 🙂
Elaine says
This is the best apple pie I’ve ever tasted. It was super easy to make. Only change I made was to use 3/4 cup of sugar instead of 1 cup .. I will be making this recipe again and again . My husband doesn’t care for pecans but he loved this pie!
Nicole Burkholder says
I’m so glad to hear you loved it! Sounds like a little less sugar didn’t hurt anything. I’m the same way-I don’t really like pecans, but I LOVED this pie!
Katzpawz says
I’ve made the upside down apple pie a few times and it’s ALWAYS a big hit ! Tastes every bit as great as it looks to Our!
Katzpawz says
DARN! I hate “auto-spell! It SHOULD say “it tastes every bit as great as it looks too!”
Nicole Burkholder says
Hahaha! I would have come back to correct it, too. Auto correct is handy, until it really messes things up! 🙂 And yes, this DOES taste great! 🙂
Tracy Snyder says
i love the upside down apple cake. I make the upside down pineapple cake and really never thought of just doing apples. Thanks for the recipe.
Nicole Burkholder says
We love upside down pineapple cake, too!
Kristen says
Oh my sweet geezus <3 I have multiple apple trees in my yard and am always looking for apple recipes.. I've made so many pies already this season, but THIS is a whole new level! Definitely making it tomorrow. Thanks for sharing!!
Kelly B. says
Loving this variation on pie! I’ve never had an upside down pie before but it looks too yummy in your photos 🙂
Nicole Burkholder says
Well, I certainly didn’t do it any justice with my quick cell phone photo but you can still see the sticky goodness. It was totally new to me, too! I’m so glad my sister-in-law made it!
Hadia says
Nicole, this sounds so good. I wish I could have a piece of this incredible up side down apple pie!
Linda (Meal Planning Maven) says
What an incredible pie! My hubbie would go crazy over it!
Lauren says
That sounds delicious! I’m glad you snapped a picture for us! Can’t wait to try this one 🙂
Raquel says
This looks really good Nicole! I bought a bunch of apples and was thinking of baking something this week. I have never made and Upside down apple pie before!
Del's cooking twist says
You nailed it! Amazing upside down apple pie!
Helen Diels says
This looks delicious, and I DO love pecans. Sticky buns was one of my favorites, but I love the idea of apples instead of all the bread. Thanks Nicole and Jamie.
Nicole Burkholder says
It does remind me of sticky buns! My other sister-in-law, Amie, was the one who made this. 🙂 Jamie just wants to bring it over from the Burkholder side to the Rench clan 🙂
Jamie says
Warmed up with a scoop of ice cream…yummy!!! Maybe that recipe somehow needs to find its way to one of our family celebrations 🙂
Nicole Burkholder says
I think so, too! Even though I don’t love pecans, I really liked this!