Upside-Down Apple Pecan Pie Recipe
- 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
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
- 1 cup pecan halves
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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 edge.
- 6. 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.
- 7. 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.
1 piece: 791 calories, 44g fat (19g saturated fat), 68mg cholesterol, 483mg sodium, 96g carbohydrate (53g sugars, 4g fiber), 7g protein
Reviews for Upside-Down Apple Pecan Pie
"I loved this recipe. I used walnuts instead. Amazing."
"Wow! Turned out perfect! Our whole family loves it. Delicious!"
"I made this pie for Thanksgiving, and everyone is still talking about it. It is off-the-charts awesome!"
"BEST pie ever! My family requests this all the time and so does my friends & family. I I keep this recipe close on hand. Always hear compliments."
"Best apple pie ever!!!"
"I have been making an almost identical recipe of this upside down apple pie for years, and it is a winner - always comes out great, and always gets raves from the people I serve it to. I think I originally got the recipe from Jacque Torres in one of his old TV shows. The biggest difference in process is that I don't pierce the crust before putting it in the oven. I've never had a problem with baking it that way, but I also never have the juices leak out when I turn it over, and don't get the soggy crust issue. Also, I save time by not mixing the butter-sugar ahead and I don't use parchment paper at all. I pour melted butter into the pie pan bottom then sprinkle it with the brown sugar; then I place the pecan halves down and put my crust on top of it. It all melts together as it bakes in the end. Of course, doing that, you DO have to turn the pie over when it's still hot so it won't stick to the pie plate (I use glass, not so bad) - but by not puncturing the other crust, that's not a problem."
"Just made this recipe yesterday. It turned out perfectly and was delicious. I didn't need to alter a single thing about the recipe. Mine looked exactly like the photo in the magazine. My husband & 3 teenage sons don't always love my experiments, but there's no pie left so I'd say this one's a keeper!"
"This is my go-to apple pie recipe. Didn't know if I would like it because I am a traditionalist, but it is a fantastic pie recipe when made in a traditional way. I thought turning it upside down made it look like a hot mess on our Thanksgiving table, but next time I left out the nut/caramely mixture on the bottom and made it like a traditional pie. delicious!"
"I make a very similar pie that I call "Topsy Turvey Apple Pie", using the refrigerated round pie crusts. The one thing I do that really avoids having the soggy crust, is to invert the pie unto an oven proof plate and put it back into the over for about 20 minutes. What a difference!"
"AMAZING! I don't even like apple pie, but this was DELISH! There was a lot of spillage, so next time I'll cover the drip pan with parchment or foil so I can remove it periodically sense the syrup tends to burn and smoke."
"When apples are plentiful, I make several batches of filling, vacuum seal and freeze. This pie is ALWAYS a hit...looks like some kind of shephards pie only with apples. So delicious, I have made it 10's of times!"
"This pie is AWESOME. Just be careful not to put any holes in your crust or your cust will get all soggy."
"I have had several requests to make this recipe. I always make two for large gatherings, always first dessert gone. Delicious!"
"This apple pie was really good, but I will not make it again because my usual apple pie recipe is better!"
"BEST APPLIE PIE IN THEIR LIFE! so far from hubby & friend. I've already made this twice and making again today. I used Pilsbury pie crust for quick & easy, I agree that you should let it sit longer for juices to be absorbed. A new family tradition pie! Thanks for sharing."
"This was a GREAT pie! The only thing I will do differently the next time I make it is to let the pie rest for a while before turning it over onto my serving plate. This time, I inverted it right away like the directions said, but then I noticed that the entire plate filled up with the juice that leaked out of the slits that I'd cut in the top of the pie. It made for a bit of a soggy bottom crust. I later read on the internet that pies should sit for awhile so the juices are reabsorbed some. Other than that change, I wouldn't do anything differently! Everyone LOVED this pie!!"
"I made this for Thanksgiving this year and it was a huge hit. At first, everyone wasn't sure what it was until I told them. Needless to say, I brought home an empty pie pan."
"Fantastic! Our finished pie looked just like the picture! How often does that happen?! It tasted even better than it looks. This will become a tradition in our family!"
"I made this pie right after the magazine came out and I think it was the best apple pie I have ever made. I am making it tomorrow for Thanksgiving."
"I fell in love with the photo and had to try it. It was the first pie I've ever made, and it turned out great! I got rave reviews on the flakiness of the crust as well as the flavor of the pie. Next time, I will use a pastry cutter rather than a blender (easier and less clean up). Really great recipe!"
"I always make my own crust for pies. Now I am using this method instead, because of the ease. This pie is great--everyone loved it in my family!"
"I used store-bought refrigerated pie crusts and it still turned out wonderful. Such a great combination of flavors with the apple filling and the sweet pecans."
"Friends have asked for the recipe"
"Enjoyed this at a church dinner tonight. One of the best pies I've ever eaten."
"Loved it! I cheated w/refrigerated pie crust. Made two, one w/pecans & one w/walnuts. Everyone that has sampled it loves it!"
"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."
"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."
"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."