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Cranberry-Walnut Upside-Down Apple Pie

 Cranberry-Walnut Upside-Down Apple Pie
No one will ever guess this gooey treat wasn't made from scratch. The foil pie pan makes it easy to transfer the pie to a serving plate for a company-worthy presentation.—Susan Scarborough, Fernandina Beach, Florida
8 ServingsPrep: 70 min. + cooling Broil: 5 min.


  • 1 package (37 ounces) frozen apple pie
  • 2 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 3 tablespoons maple syrup
  • 1/3 cup coarsely chopped dried cranberries
  • 1/3 cup coarsely chopped walnuts
  • 2 teaspoons minced fresh rosemary
  • Vanilla ice cream


  • Bake pie according to package directions. Cool on wire rack for 30
  • minutes or until warm.
  • Invert pie onto an ovenproof serving plate or foil-lined baking pan.
  • Meanwhile, in a small saucepan, melt butter. Add the brown sugar,
  • cream and syrup; cook and stir until smooth. Stir in the
  • cranberries, walnuts and rosemary; pour over inverted pie.
  • Broil 6 in. from the heat for 2-4 minutes or until bubbly and walnuts
  • begin to brown. Serve warm with ice cream if desired. Yield: 8
  • servings.
Nutritional Facts: 1 piece (calculated without ice cream) equals 481 calories,

2 of 2

Cranberry-Walnut Upside-Down Apple Pie (continued)

Nutritional Facts: 23 g fat (9 g saturated fat), 18 mg cholesterol, 378 mg sodium, 68 g carbohydrate, 3 g fiber, 3 g protein.