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Upside-Down Apple Pecan Pie Recipe

Upside-Down Apple Pecan Pie Recipe photo by Taste of Home

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"I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more." Becky Berger, Deerfield, Illinois

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Upside-Down Apple Pecan Pie Recipe

Prep: 1 hour + chilling Bake: 1 hour + cooling

Yield: 8 Servings

60 60 120

Ingredients

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup cold butter, cubed
1/3 cup shortening, cubed
4 to 6 tablespoons cold water
PECANS:
1/2 cup packed brown sugar
1/4 cup butter, melted
1 cup pecan halves
FILLING:
1 cup sugar
1/3 cup all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon
8 cups thinly sliced peeled tart apples

Directions

In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.
Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle.
Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment paper; coat paper with cooking spray and set aside.
In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down.
On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edges.
In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pastry to fit top of pie; place over filling. Trim and seal edges. Cut slits in pastry.
Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment paper around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 piece equals 791 calories, 44 g fat (19 g saturated fat), 68 mg cholesterol, 483 mg sodium, 96 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Upside-Down Apple Pie in Taste of Home October/November 2010, p90

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Upside-Down Apple Pecan Pie

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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.

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