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Upside-Down Apple Pie Recipe

Upside-Down Apple Pie Recipe photo by Taste of Home

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This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. This recipe is everyone's favorite.

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Upside-Down Apple Pie Recipe

Prep: 30 min. + chilling Bake: 50 min. + cooling

Yield: 8 Servings

30 50 80

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
5 to 7 tablespoons orange juice
FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
8 cups thinly sliced peeled tart apples (about 1/8-inch thick)
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

Directions

In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.
In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture.
Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary).
Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 613 calories, 26 g fat (10 g saturated fat), 31 mg cholesterol, 270 mg sodium, 92 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Upside-Down Apple Pie in Country Woman November/December 2005, p29

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Upside-Down Apple Pie

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Reviewed on Nov. 27, 2012 by jane428

First time I ever made a pie, this pie was easy and very good. I used store bought crust. YUMMY

Reviewed on Nov. 22, 2012 by Spiffy64

Very good apple pie...I saw this made at one of the TOH cooking school shows and couldn't wait to try it. It looked pretty and tasted good too. I really liked the pecan topping, yum! I agree that it was a little pale on the bottom, and it probably would've benefited from being stuck into the oven to brown more after being inverted onto the plate...However, overall it was tasty!

Reviewed on Nov. 18, 2012 by Libby T

This was the BEST apple pie. I even had a piece for breakfast. Definitely a hit with my family.

Reviewed on Oct. 29, 2012 by JoyEW

My husband requested this recipe as soon as he saw it in the Country magazine. I waited until fall to make it. It is easy to make & tastes wonderful!

Reviewed on Nov. 25, 2011 by LollyBlue

My family loved this delicious and out-of-the-ordinary pie. Next time, though, I'll put it back in the oven after flipping it upside down just so it browns more on top. The taste was scrumptious but it looked a tiny bit pale. YUMMY!

Reviewed on Oct. 19, 2011 by elshtobito

Amazing. Gets raves every time.

Reviewed on Jun. 01, 2011 by awapuhi22

I made this pie for the first time on Memorial Day. My whole family raved about it. I thought it would be difficult to make but it was very easy and definitely delicious!