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

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4.5 43 39
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This upside-down apple 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. —Susan Frisch, Germansville, Pennsylvania
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


  • 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

Nutritional Facts

1 slice: 613 calories, 26g fat (10g saturated fat), 31mg cholesterol, 270mg sodium, 92g carbohydrate (60g sugars, 4g fiber), 5g protein.


  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; 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

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denstone User ID: 4261574 254104
Reviewed Sep. 14, 2016

"I love the idea of the orange juice in the crust instead of water! I will have to try that."

sdsparkles User ID: 8243225 243412
Reviewed Feb. 7, 2016

"My family has not stopped asking me to make another one. It was gone in 1 day!"

love2cook54 User ID: 8070327 234306
Reviewed Oct. 10, 2015

"All I have to say is I have never been a fan of apple pie, but I decided to make this because my husband is, and it was amazing!! I have my 2nd one this week baking right now to take to a friends house tonight. The only thing I changed was I used milk in the glaze instead of orange juice. But the crust was the best! Some other reviews said that the top didn't get dark enough when flipped, but I used dark brown sugar and the top looked fine. Thanks so much for this wonderful recipe!!"

Birdbrain777 User ID: 1278276 69211
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."

breadmaker22 User ID: 6233664 68574
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 drips a lot, and it could get messy to clean up!"

mlc311 User ID: 6661515 101658
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 :)"

[email protected] User ID: 5504529 149463
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"

rsimsk User ID: 4414648 81797
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!!"

GrandTina User ID: 967414 68572
Reviewed Oct. 5, 2013

"This is the second apple pie I have made. My Sorority Sisters said it is a keeper. And my husband said why haven't you made this before! The only thing I did different was to add a full teaspoon of cinnamon. I liked the hint of orange in the crust and glaze. It was not over powering. Since I just bought a bushel of yellow delicious apples I WILL be making this several more times."

GrandTina User ID: 967414 135124
Reviewed Oct. 5, 2013

"This is the second apple pie that I have made. My Sorority Sisters said it is a keeper. One gal even tried to hide it so she could take it home. I did add an extra 1/2 tsp of cinnamon."

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