Upside-Down Apple Pecan Pie Recipe

Reviewed on Jan. 25, 2013 by cheryllynnjacob

BEST pie ever! My family requests this all the time and so does my friends & family. I I keep this recipe close on hand. Always hear compliments.

Reviewed on Nov. 21, 2012 by jessiesoukup

Best apple pie ever!!!

Reviewed on Oct. 22, 2012 by sallygeejr

I have been making an almost identical recipe of this upside down apple pie for years, and it is a winner - always comes out great, and always gets raves from the people I serve it to. I think I originally got the recipe from Jacque Torres in one of his old TV shows. The biggest difference in process is that I don't pierce the crust before putting it in the oven. I've never had a problem with baking it that way, but I also never have the juices leak out when I turn it over, and don't get the soggy crust issue. Also, I save time by not mixing the butter-sugar ahead and I don't use parchment paper at all. I pour melted butter into the pie pan bottom then sprinkle it with the brown sugar; then I place the pecan halves down and put my crust on top of it. It all melts together as it bakes in the end. Of course, doing that, you DO have to turn the pie over when it's still hot so it won't stick to the pie plate (I use glass, not so bad) - but by not puncturing the other crust, that's not a problem.

Reviewed on Apr. 12, 2012 by creampuff9

Just made this recipe yesterday. It turned out perfectly and was delicious. I didn't need to alter a single thing about the recipe. Mine looked exactly like the photo in the magazine. My husband & 3 teenage sons don't always love my experiments, but there's no pie left so I'd say this one's a keeper!

Reviewed on Jan. 07, 2012 by hollybop

This is my go-to apple pie recipe. Didn't know if I would like it because I am a traditionalist, but it is a fantastic pie recipe when made in a traditional way. I thought turning it upside down made it look like a hot mess on our thanksgiving table, but next time I left out the nut/caramely mixture on the bottom and made it like a traditional pie. delicious!

Reviewed on Nov. 17, 2011 by califdreamin@nemont.net

I make a very similar pie that I call "Topsy Turvey Apple Pie", using the refrigerated round pie crusts. The one thing I do that really avoids having the soggy crust, is to invert the pie unto an oven proof plate and put it back into the over for about 20 minutes. What a difference!

Reviewed on Oct. 03, 2011 by wb4401

AMAZING! I don't even like apple pie, but this was DELISH! There was a lot of spillage, so next time I'll cover the drip pan with parchment or foil so I can remove it periodically sense the syrup tends to burn and smoke.

Reviewed on Sep. 01, 2011 by carrolnhobbsmack

When apples are plentiful, I make several batches of filling, vacuum seal and freeze. This pie is ALWAYS a hit...looks like some kind of shephards pie only with apples. So delicious, I have made it 10's of times!

Reviewed on Aug. 31, 2011 by Tanger0578

This pie is AWESOME. Just be careful not to put any holes in your crust or your cust will get all soggy.

Reviewed on May. 07, 2011 by BeccyD

I have had several requests to make this recipe. I always make two for large gatherings, always first dessert gone. Delicious!

Reviewed on Feb. 14, 2011 by juicyfruit007

This apple pie was really good, but I will not make it again because my usual apple pie recipe is better!

Reviewed on Feb. 01, 2011 by cheryllynnjacob

BEST APPLIE PIE IN THEIR LIFE! so far from hubby & friend. I've already made this twice and making again today. I used Pilsbury pie crust for quick & easy, I agree that you should let it sit longer for juices to be absorbed. A new family tradition pie! Thanks for sharing.

Reviewed on Jan. 23, 2011 by nhatalsky

This was a GREAT pie! The only thing I will do differently the next time I make it is to let the pie rest for a while before turning it over onto my serving plate. This time, I inverted it right away like the directions said, but then I noticed that the entire plate filled up with the juice that leaked out of the slits that I'd cut in the top of the pie. It made for a bit of a soggy bottom crust. I later read on the internet that pies should sit for awhile so the juices are reabsorbed some. Other than that change, I wouldn't do anything differently! Everyone LOVED this pie!!

Reviewed on Dec. 11, 2010 by LottaRosie

I made this at Thanksgiving, and it was a huge success-will definately be making it again for Christmas dinner-it's already been requested. Of course, ANYTHING that I've ever done from Taste Of Home has been wonderful, so how could this not have!!!!

Reviewed on Nov. 28, 2010 by KLefler

I made this for Thanksgiving this year and it was a huge hit. At first, everyone wasn't sure what it was until I told them. Needless to say, I brought home an empty pie pan.

Reviewed on Nov. 27, 2010 by PegWest

Fantastic! Our finished pie looked just like the picture! How often does that happen?! It tasted even better than it looks. This will become a tradition in our family!

Reviewed on Nov. 24, 2010 by Lnchager

I made this pie right after the magazine came out and I think it was the best apple pie I have ever made. I am making it tomorrow for Thanksgiving.

Reviewed on Nov. 20, 2010 by irbright

I fell in love with the photo and had to try it. It was the first pie I've ever made, and it turned out great! I got rave reviews on the flakiness of the crust as well as the flavor of the pie. Next time, I will use a pastry cutter rather than a blender (easier and less clean up). Really great recipe!

Reviewed on Nov. 17, 2010 by H Law

I always make my own crust for pies. Now I am using this method instead, because of the ease. This pie is great--everyone loved it in my family!

Reviewed on Nov. 10, 2010 by jhenkel1

I used store-bought refrigerated pie crusts and it still turned out wonderful. Such a great combination of flavors with the apple filling and the sweet pecans.

Reviewed on Nov. 10, 2010 by SharonOmar

Friends have asked for the recipe

Reviewed on Nov. 06, 2010 by BekkiP

Enjoyed this at a church dinner tonight. One of the best pies I've ever eaten.

Reviewed on Nov. 01, 2010 by swheeler926

Loved it! I cheated w/refrigerated pie crust. Made two, one w/pecans & one w/walnuts. Everyone that has sampled it loves it!

Reviewed on Oct. 27, 2010 by Bite Me!

Delicious

Reviewed on Oct. 25, 2010 by cawalters

My granddaughter Gabrielle, who's 7 now, and I did this recipe on my recent trip to Chicago to celebrate her birthday. We always cook when we get together and have been since she was big enough to wrap her chubby legs around a big bowl sitting on my counter at the age of 3. We made this wonderful recipe while the guys were watching football. She has come a long way, rolling out the crusts and following my directions with such enthusiasm. We all agreed that the tart apples did it for the final tastes of sweetness from the pecan topping and the tartness of the apples were a winning combination.

Reviewed on Oct. 09, 2010 by angie.kelley

My family loved this pie. My husband said I should get rid of all my other apple pie recipes and just use this one all the time. This quickly became a family favorite.

Reviewed on Sep. 24, 2010 by allora29

I've made this for many years and everyone raves about it! This exact recipe is in the Pillsbury cookbook published in 1993 on page 274.