Topsy-Turvy Apple Pie Recipe -
Topsy-Turvy Apple Pie Recipe
  • READY IN hrs

Topsy-Turvy Apple Pie

Recipe by  

"Brown sugar and pecans make the crust special. After baking, the pie gets a twist: it's turned upside down onto the serving plate, transforming the sticky bottom crust into a moist, nutty topping."

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Ingredients Edit and Save

Original recipe makes 8 Servings Change Servings
  • PREP

    45 mins

    1 hr 30 mins


  1. Heat oven to 425 degrees F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
  2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350 degrees F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
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Reviews More Reviews

Sep 07, 2010

Oh my gosh - i cant believe this hasnt been rated..I made this pie for last thanksgiving ( with 7 other different pies) and THIS WAS THE FIRST TO GO!! I have had everyove ask me to make this again this year. Thank u so much for sharing 10+ stars

Dec 01, 2010

This was very good! Next time I'll up the apples - perhaps 5 cups instead of 4. Loved the flavors - as did the guests. I would also like to try it with homemade crust.


25 Ratings

Dec 22, 2010

This is a great holiday pie! It was the first apple pie I have ever made and it turned out beautiful.

Nov 17, 2010

So good, better than separate apple and pecan. Everyone who tries it loves it. I'll be making one again for thanksgiving.

Nov 08, 2010

This pie was wonderful!!! I have to admit, I was a bit nervous when I was spreading the butter/brown sugar/syrup mixture in the bottom of the pie plate that it was going to stick and be a terrible mess. After it came out of the oven, I couldn't figure out how to run my knife around the crust without breaking it so I just flipped the pie and crossed my fingers! With a little tap to the bottom of the dish, the pie came out perfectly!! Did not stick at all! It was really tasty and my guests loved it. Will probably make this one again for Thanksgiving :)

Oct 05, 2010

This recipe is absolutely fabulous! I didn't have any Karo syrup and used every day syrup. It was still awesome.

Sep 14, 2010

This is an easy, wonderfully RICH dessert - a cross between apple pie and pecan pie!! I wonder if it could be made successfully with other fruits, hmmmm

Feb 22, 2011

Wonderful pie, easy to make. I also thought the glaze on bottom would stick, but when I took the pie out and used the knife to separate the edges it turned over perfectly.


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  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 62.2 g
  • 20%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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