Cranberry-Walnut Upside-Down Apple Pie Recipe
Cranberry-Walnut Upside-Down Apple Pie Recipe photo by Taste of Home

Cranberry-Walnut Upside-Down Apple Pie Recipe

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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
TOTAL TIME: Prep: 70 min. + cooling Broil: 5 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 70 min. + cooling Broil: 5 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 piece (calculated without ice cream) equals 481 calories, 23 g fat (9 g saturated fat), 18 mg cholesterol, 378 mg sodium, 68 g carbohydrate, 3 g fiber, 3 g protein.


  1. Bake pie according to package directions. Cool on wire rack for 30 minutes or until warm.
  2. 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.
  3. 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.
Originally published as Cranberry-Walnut Upside-Down Apple Pie in Taste of Home Christmas Annual Annual 2012, p99

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