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

Upside-Down Apple Pie Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min. + cooling
MAKES: 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons shortening
  • 2 tablespoons cold butter
  • 5 to 7 tablespoons orange juice
  • FILLING:
  • 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

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.

Directions

  1. 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.
  2. 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 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.
  3. In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
Originally published as Upside-Down Apple Pie in Country Woman November/December 2005, p29

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.

Reviews for Upside-Down Apple Pie

AVERAGE RATING
   (37)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Sep. 27, 2014

"This is my family's new favorite apple pie. It was delicious! I had to stop my kids from eating a second piece."

MY REVIEW
Reviewed Mar. 25, 2014

"This pie is so much better than classic apple pie...and that's the verdict of a family that loves classic apple pie!Since I don't have a deep-dish pie pan, I used a standard 9-inch pan and ended up using only 5 cups of apples, but I kept the amounts of the spices the same and it was fine.A word of advice: put a pan or cookie sheet under the pie while it bakes...it drips a lot, and it could get messy to clean up!"

MY REVIEW
Reviewed Nov. 26, 2013

"This pie was fantastic! I tried flipping it upside down but then realized that I didn't have the ingredients for the glaze so I put it right back in the pie plate, right-side-up so it was less messy and easier to serve. It was wonderful even that way! I think I will serve it that way from now on and save a little on those extra calories :)"

MY REVIEW
Reviewed Oct. 20, 2013

"awesome apple pie that makes you drool for more. I put a layer of prepared caramel you use for apple dip as a layer in the apples. Gave it a caramel apple flavor. Love this pie"

MY REVIEW
Reviewed Oct. 15, 2013

"This pie is soo good!! I used Fuji apples and left off the glaze. I will definitely make this as my go to apple pie!!! LOVE!!"

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