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Upside-Down Apple Pie Recipe

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90% would make again

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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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6-8 Servings
Prep: 30 min. + chilling Bake: 50 min. + cooling

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
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled Golden Delicious apples (about 1/8 inch thick)
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 sugar, flour, cinnamon, nutmeg, apples 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 20 minutes. Cover edges loosely with foil. Bake 30 minutes longer or until apples are tender and crust is golden brown.
Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Yield: 6-8 servings.

Nutrition 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.

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

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Reviews for Upside-Down Apple Pie (13)

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Reviewed on Nov. 03, 2009 by binajoshua

One of the best apples pies I have made, it is my sons favorite. Easy to make and stands out from the traditional apple pie because it is flipped over. Everyone flips over it!

Reviewed on Sep. 11, 2009 by spinman62

Can it be made without the pecans.

Reviewed on Feb. 22, 2009 by gleann

This pie was delicious. I will make it again and again.

Reviewed on Feb. 08, 2009 by Bonnie Hattery

I agree! Absolutely the best apple pie. I was asked to make this instead of the usual birthday cake for my son-in-laws birthday!

Reviewed on Jan. 28, 2009 by stephanie1

Absolutely the BEST Apple Pie I've ever tasted!! Made 2 for my Thanksgiving dinner at work and "everyone" asked me for the recipe! YUMM-O

Reviewed on Nov. 06, 2008 by kimbdds92

I made this pie last Thanksgiving and it was wonderful. Very easy to make. I made it with prepared pie dough to save some time and it was still delicious. I also used water for the glaze instead of orange juice and it turned out fine. I've already had numerous requests to bring it to Thanksgiving dinner again this year.

Reviewed on Sep. 22, 2008 by aliagal

Re: Upside-Down Apple Pie

I made three of these pies just a couple of weeks ago. We didn't get all of them eaten right away. I also used 1/2 sugar and 1/2 Splenda. Worked great. Taste was good also. We ate the last pie after it had been made a week. It was still delicious. I heated it up a bit in the microwave to make it more like a freshly baked pie. Wonderful. Thanks.

Joyce

Reviewed on Sep. 21, 2008 by Lambolena

I just made this pie this P.M. and it turned out pretty good. I cut back on the sugar for the filling to 3/4 cup but I thinkit is still to sweet but it was good and everyone seems to like it! I tryed to jack with the crust and made it wi oil and butter instead of shortening but it made it tough.. The over all flavor of this pie was excellent... we used not quite ripe gravenstein apples... Yumm!

Lori

Reviewed on Sep. 19, 2008 by gongalski

This is the first pie I have ever made and it is amazing! The orange juice in the crust is awesome! Best crust I've ever had.