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.
Keyword apple pie, apples, fall, baking, Thanksgiving, pie
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
Author Nicole Burkholder
6Tbspbuttermelted & divided
1/2cuppacked light brown sugar
2refrigerated pie crusts
1/3cupall purpose flour
1/4tspapple pie spice
5large Granny Smith applespeeled, 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!