Upside Down Apple Pie begins with a layer of pecans on the bottom, a pie crust, apple slices and topped with another crust. After baking and cooling slightly, flip it over to serve.
To see more of my recipes with pecans, check out my Best Recipes Featuring Pecans.
There’s just something about an upside-down dessert that I can’t resist. If you can make pineapple upside-down cake, why can’t you make an upside-down apple pie?
Well, I did and the taste is amazing – if I do say so myself!
Just so you know, I’m not crazy! I realize this looks like a pecan pie, but it’s not. Just keep reading.
While others are going crazy over pumpkin spice, I’m all about apples. Take me to an apple orchard in the fall and I’ll be your friend for life.
History of Apple Pie
I don’t know why the phrase “as American as Apple Pie” is so popular. The first known recipe for Apple Pie is found in an English cookbook dating back to 1381! That’s fine with me because my ancestors can be traced back to Great Britain. Maybe that’s why I love Upside Down Apple Pie so much!
You should also know that pecans are my favorite nuts. They really take this pie to the next level.
Let’s make an upside-down apple pie!
Upside Down Apple Pie
- 1/4 cup plus 1 Tablespoon butter, divided
- 1/2 cup pecan halves
- 1 cup light brown sugar, divided
- Refrigerated pie crust (14.1 oz)
- 8 medium apples, peeled, cored and sliced (I use Granny Smith)
- 1 Tablespoon flour
- 2 Tablespoons lemon juice
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Vanilla Ice Cream, optional
- Melt 1/4 cup butter in a 9-inch deep-dish pie plate. Tilt to coat sides.
- Arrange pecans on the bottom of the pie plate in a single layer, rounded side down. Pat 1/2 cup light brown sugar evenly over the pecans. Cover with one pie crust.
- Place apples in a large mixing bowl. Add lemon juice, flour, sugar, remaining 1/2 cup brown sugar, cinnamon, nutmeg, and vanilla. Mix well.
- Spoon apple mixture over pastry in pie plate. Dot with remaining butter.
- Fit the second pie crust over filling. Trim edge of top pastry, leaving a 1/2" overhang. Fold overhang under edges of bottom pie crust, pressing firmly to seal. Flute.
- Cut slits in top pie crust to allow steam to escape.
- Moisten edges lightly with a little cold water and bake at 350º for 45-50 minutes. Cool 5-10 minutes on a wire rack. Turn out onto a large plate. Serve warm with a scoop of vanilla ice cream, if desired.
Amount Per Serving Calories 475Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 11mgSodium 124mgCarbohydrates 89gFiber 6gSugar 71gProtein 3g
Pat brown sugar evenly over pecans and butter.
Cover with a pie crust.
Place prepared apples in a mixing bowl and add the lemon juice, flour, sugar, brown sugar, cinnamon, nutmeg, and vanilla. Mix well. Spoon mixture over the pie crust. Dot with butter.
Fit top pastry over the apple filling, leaving 1/2″ overhang. Fold overhang under the edges of the bottom crust, pressing firmly to seal.
Flute. (I’m not the best fluter in the world, but you can see how to flute here.) Moisten edges lightly with cold water.
Cut slits in the top to allow steam to escape and bake at 350º for 50-60 minutes. Cool for 10 minutes on a wire rack and then turn out onto a cake plate.
How To Serve Upside Down Apple Pie
I like to serve Upside Down Apple Pie warm with a big scoop of vanilla ice cream.
Helpful Hint: I use Pillsbury refrigerated pie crusts in the box. It contains two pie crusts – perfect for this recipe.
If you make your own pie crust, go ahead and make two and use those instead of the refrigerated pie crusts. Then come on over and teach me how to make one. I don’t have it down pat yet. 🙂
Watch the step-by-step video below to see the entire process!
I hope you enjoy the pie and thanks for stopping by!
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