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Upside-Down Apple Pie

 Upside-Down Apple Pie
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.
8 ServingsPrep: 30 min. + chilling Bake: 50 min. + cooling


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons shortening
  • 2 tablespoons cold butter
  • 5 to 7 tablespoons orange juice
  • 6 tablespoons butter, melted, divided
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 8 cups thinly sliced peeled tart apples (about 1/8-inch thick)
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons orange juice


  • 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

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Upside-Down Apple Pie (continued)

Directions (continued)

  • tablespoons butter, brown sugar and pecans; spoon into prepared pie
  • plate.
  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg
  • 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 50-55 minutes or until apples are tender and
  • crust is golden brown (cover edges with foil during the last 20
  • minutes to prevent overbrowning if necessary).
  • Cool for 15 minutes on a wire rack. Invert onto a serving platter;
  • carefully remove foil. Combine glaze ingredients; drizzle over pie.
  • Yield: 8 servings.
Nutritional 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.