Upside-Down Apple Pecan Pie Recipe
Upside-Down Apple Pecan Pie Recipe photo by Taste of Home
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Upside-Down Apple Pecan Pie Recipe

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"I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more." Becky Berger, Deerfield, Illinois
TOTAL TIME: Prep: 1 hour + chilling Bake: 1 hour + cooling
MAKES:8 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 1 hour + cooling
MAKES: 8 servings


  • 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

Nutritional Facts

1 piece: 791 calories, 44g fat (19g saturated fat), 68mg cholesterol, 483mg sodium, 96g carbohydrate (53g sugars, 4g fiber), 7g protein.


  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.
Originally published as Upside-Down Apple Pie in Taste of Home October/November 2010, p90

Reviews for Upside-Down Apple Pecan Pie

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rose3799 User ID: 4597838 241885
Reviewed Jan. 16, 2016

"I loved this recipe. I used walnuts instead. Amazing."

Nessa.03 User ID: 7651380 120539
Reviewed Nov. 23, 2014

"Wow! Turned out perfect! Our whole family loves it. Delicious!"

jessw216 User ID: 7403792 190963
Reviewed Sep. 12, 2013

"I made this pie for Thanksgiving, and everyone is still talking about it. It is off-the-charts awesome!"

cheryllynnjacob User ID: 2884585 192487
Reviewed Jan. 25, 2013

"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."

jessiesoukup User ID: 2010801 188965
Reviewed Nov. 21, 2012

"Best apple pie ever!!!"

sallygeejr User ID: 6933036 192266
Reviewed Oct. 22, 2012

"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."

creampuff9 User ID: 6638915 192265
Reviewed Apr. 12, 2012

"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!"

hollybop User ID: 5369880 190961
Reviewed Jan. 7, 2012

"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!"

[email protected] User ID: 2061061 112721
Reviewed Nov. 17, 2011

"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!"

wb4401 User ID: 6252338 110353
Reviewed Oct. 3, 2011

"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."

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