Upside Down Apple Pie is a fun and delicious twist on the classic apple pie, where the pie is baked upside down with a caramelized pecan and brown sugar layer that becomes the golden, gooey topping when flipped out of the pan. The result is a sweet, buttery crust that pairs perfectly with spiced, tender apples. This impressive dessert combines all the flavors of traditional apple pie but with a rich, nutty topping that makes it extra special. Serve warm with a scoop of vanilla ice cream for an irresistible treat that will wow your guests.
Ingredients
For the Pecan Caramel Layer:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans
For the Pie Filling:
- 6 cups apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work best)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch deep-dish pie plate or cast iron skillet.
- Prepare the Pecan Caramel Layer: Pour the melted butter into the bottom of the greased pie plate. Sprinkle the brown sugar evenly over the butter, then scatter the chopped pecans on top. Set aside.
- Make the Pie Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until the apples are evenly coated.
- Assemble the Pie: Unroll one of the pie crusts and fit it over the pecan caramel layer in the pie plate, pressing it gently into the dish. Pour the apple filling on top of the crust and spread it out evenly. Unroll the second pie crust and place it over the apples. Pinch the edges of both crusts together to seal, and cut a few slits in the top to allow steam to escape.
- Egg Wash and Sprinkle: Brush the top crust with the beaten egg and sprinkle with the tablespoon of granulated sugar for a golden, crispy finish.
- Bake: Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the top is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil.
- Cool and Flip: Let the pie cool for about 10 minutes. Carefully run a knife around the edge of the pie to loosen it, then place a large serving platter over the pie and invert it, flipping the pie upside down so the caramel pecan layer is on top.
- Serve: Let the pie cool slightly before slicing. Serve warm with vanilla ice cream or whipped cream for a decadent dessert.
Enjoy your Upside Down Apple Pie, a deliciously sweet and nutty twist on a classic favorite!
