[X]

Home > Recipes > Upside-Down Apple Pecan Pie

Upside-Down Apple Pecan Pie Recipe

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

Read reviews (27)

Rate recipe

"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

[X]

Rate Upside-Down Apple Pecan Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Upside-Down Apple Pecan Pie

Upside-Down Apple Pecan Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(31-27) of 27 reviews

Sort Reviews:

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.

View all >