Upside Down Apple Pie

This upside down apple pie is exquisite! A layer of tart apples is wrapped in a caramel pecan pie crust and finished with a sweet glaze. Wow!

Reimagine the classic apple pie with this unique and delicious upside-down version.

Not only is the pie full of sweet and sour apples, but it also has a delicious caramel pecan layer.

How to make an upside-down pie

know. It’s kind of a weird idea. Upside down pie?

But thanks to that caramel pecan layer, it partially works.

1. Line the deep pie patties with parchment paper or heavy-duty foil and grease with cooking spray (don’t forget! Trust me, you forgot the grease step and it won’t work).
2. Spread butter, brown sugar, and pecan mixture on bottom of parchment paper or foil.
3. Roll out the first pie crust and fit it snugly over the caramel layer.
4. Fill pie with apple mixture (Granny Smith apples are perfect for this pie!).
5. Put the pie crust on top, make several cuts, put a flute on the edge and bake!

A quick note about pie edges

For a double-crust pie, trim the top and bottom crusts to about 1/4 or 1/2 inch and fold the bottom crust over the top crust.

Once the crust has been folded many times, press to seal the two crusts together and flute the edges.

essential baking notes

Baking Tip #1: Place the pie on a foil-lined baking sheet and bake!

That caramel layer that we love and support dearly has a tendency to bubble while baking and we don’t want it to end up on the oven floor.

Baking Tip #2: If edges or top of pie are browned, cover with foil or pie shield and continue baking. The apples should be soft before removing the pie from the oven.

the beauty of this pie

Never mind what this pie looks like when it comes out of the oven.

In fact, this is the perfect pie for beginners. Because it doesn’t matter if the edges aren’t perfect, the crust is a little cracked, or the caramel is all oozing out.

When the pie comes out of the oven and rests for a few minutes, it turns upside down and its top crust is never seen again! (But the top crust will bake more crisply than the regular bottom crust, so when you flip the pie, you’ll notice how delightfully less soggy the bottom of the pie is.)

Look at that stunning caramel pecan layer. Oh my god 😍

Glazed or Unglazed

Once the pie has cooled slightly, a simple glaze (literally two ingredients) is poured over the top.

you are not necessarily Have Glaze the pie, but the sour apple and buttery puff pastry add a touch of sweetness.

Milk or orange juice can be used in the glaze as indicated in the recipe. The milk adds a creamy flavor to the glaze, while the orange juice gives the glaze a bright, fresh pop.

Upside down apple pie tips

Here are some additional tips and notes about this incredible pie.

• Like most fruit pies, this upside-down apple pie slices neater when chilled a bit.
• You can make it in advance and keep it chilled. We recommend gentle reheating (individual slices or whole pies) for the best possible tasting experience.
• The pecans add a delicious toasty crunch, but you can omit them if you prefer (just spread some butter and brown sugar on the bottom of your pie plate).
• A regular 9 inch pie plate is too small for this amount of apples. Be sure to use a deep pie plate or reduce the amount of apples in the recipe.

I love everything about this pie!

Very unique! And while the recipes are so much trying to change that sometimes they just end up being weird, this pie succeeds on every count.

It has all the amazing apple pie flavors plus extra bonus points for the caramel pecan layer and the added joy of throwing caution to the wind and flipping the pie completely over.

It’s a liberating and beautiful experience.

I hope you like this.

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upside down apple pie

yield: 8 -12 servings

Preparation time: 45 minutes

Cooking time: 50 minutes

total time: 1 time 35 minutes

• 2 unbaked puff pastry (see note)

Caramel pecan layer:

• ¼ cup (57 g) Melted butter (use salt)
• ½ cup (106 g) lightly packed light brown sugar or dark brown sugar
• ¼ to ½ cup (20-60 g) chopped pecans

Apple filling:

• 8 cup (790 g) Peeled and thinly sliced ​​tart apples, such as Granny Smith (see note)
• 1 cup (212 g) Granulated sugar
• ⅓ cup (47 g) all purpose flour
• 2 tablespoon melted butter
• 1 tea spoon ground cinnamon
• ¼ tea spoon nutmeg
• a pinch of salt

glaze:

• ½ cup (57 g) icing sugar
• 1 tablespoon milk or orange juice (see note)

• Preheat oven to 375 degrees Fahrenheit. Line a 9-inch or 9.5-inch-deep pie plate with parchment paper or heavy-duty foil. Grease with cooking spray (important!).

• In a small bowl, stir together 1/4 cup melted butter and 1/2 cup brown sugar. Spread evenly over bottom of lined pie plate. Sprinkle pecan nuts on top.

• Roll out one pie crust and place it on top of the caramel-nut mixture, pressing snugly against the bottom and sides.

• In a large bowl, combine apples, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg, and salt. Mix until evenly mixed.

• Stuff apple mixture into pie crust.

• Roll out the second pie crust and place it on top of the apples. Trim both crusts to about 1/4 to 1/2 inch. Fold the bottom crust over the top crust and press to seal.

• Make 4 slits on top of pie.

• Place pie on a foil-lined baking sheet. Bake for 50 to 60 minutes until apples are tender and crust is slightly golden (if necessary, cover edges of pie near end of baking time to prevent over-browning).

• Let the pie cool for 10 to 15 minutes before carefully turning it over onto a serving platter or another pie plate.

• Whisk together the glaze ingredients and drizzle over the pie.

Puff pastry recipe: Alternate between this flaky puff pastry and this sour cream puff pastry. Both are great recipes and can be used in this recipe (or use your favorite homemade or store-bought puff pastry).
Apple: I’ve made this pie several times with different types of apples, but it’s by far the best when made with sour apples like Granny Smith’s.
orange juice: If you use orange juice instead of milk, it gives the glaze a tart freshness (milk gives a creamier flavor and texture).

Serving: 1 serving, calorie: 557kcal, carbohydrate: 89g, protein: Fourg, thick: twenty threeg, saturated fat: 9g, cholesterol: twenty threemg, sodium: 248mg, fiber: Fiveg, sugar: 59g

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Recipe source: slightly adapted from this recipe