Spiced Upside-Down Apple Pie
My grandma taught me to make this pie when I was 4. Over the years I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze it makes looks like stained glass. —Francine Bryson, Pickens, South Carolina
Total TimePrep: 20 min. Bake: 50 min. + cooling
- 2 cups pecan halves
- 1/2 cup butter, melted
- 1 cup packed brown sugar
- Pastry for double-crust pie (9 inches)
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon apple pie spice
- 1/2 teaspoon ground nutmeg
- 6 cups thinly sliced peeled tart apples
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly.
- Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges.
- In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.
- Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
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Nutrition Facts1 piece: 825 calories, 53g fat (23g saturated fat), 91mg cholesterol, 409mg sodium, 87g carbohydrate (50g sugars, 5g fiber), 7g protein.
Originally published as upside down carmel apple pie in Simple & Delicious October/November 2018
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