"This is by far the best apple pie I've ever had, and anyone who likes apple pie who has tried it agrees, this is a wonderful variation of an all-American favorite. Enjoy with a scoop of vanilla ice cream." — TJ4GOD721
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firmly packed brown sugar
pastry for a 9 inch double crust pie
Granny Smith apples - peeled, cored and sliced
I recently saw this recipe on television, and the chef first put waxed paper lining the pie dish and THEN put the pecan mixture on top of that, so the pecans would not stick. It turned out very well. I would suggest adding that step to this! Great recipe though!
I made this a day before Thanksgiving and found the crust to be soggy. It was lovely golden brown when I removed it from the oven. It inverted beautifully...thanks to the parchment paper recommendations! Maybe it needs to be baked longer?
I made this recipe or one like it when I once worked at a Deli in our small town - the best way I've found is to line the pan with foil then add the nut mixture, bottom crust, apples, then top crust - if you roll the crust under before crimping the pie won't leak when turned upside down - great recipe! Easy to make -
This is a great recipe! Easy and very tasty. Very nice on a chilly autumn day. Although, I did do a few alterations. I lined the pie plate with parchment paper, allowing the excess to stand up on the sides. I also put a row of halved pecans around the bottom. I added a about 1/2 cup of white raisins and 1/2 cup of dried cranberries to the apple mixture. After inverting the pie I allowed the pie to cool for about 20 minutes and removed the parchment paper. The wonderful pecan mixture was also on the sides like icing. It was beautiful and the pie plate was completely clean. Finished off with a scoop of vanilla ice cream. The family loved it. A new favorite!!!
I made this pie for Thanksgiving and everyone loved it.You just need to make sure you don't let it cool for too long before turning it a plate or else it sticks.
Tasted wonderful - nice twist on the traditional apple pie! I chose to roast the pecans first for about 20 minutes at 300 degrees. Another note I'll have to remember for next time: If all you have is a deep pie dish, don't make the pie crust edge very high. If you do, you'll get a depression in the middle of the pie when you flip it over. If you're concerned about it bubbling over, keep the crust edges on and break them off before you flip over the pie. I'm glad others posted the wax paper tip!!
This pie was good. I did some changes--(1st) I lined my pie plate with wax paper so the pecan mixture would not stick--(2nd) 1/4 cup of sugar is not enough for Granny Smith apples I used 1 cup sugar & could have used 1/4 cup more. I baked the pie for 1 hour & it was perfect. Will definitely make this pie again.
YUMMY!!!! I was kinda scared when I took it out of the oven and flipped it over, it didn't look so good, but it turned out great. I added more sugar to the apples (1/2 cup white, and 1/2 cup brown), 1 tsp of cinnamon, and 1 tsp vanilla extract. I also used ginger gold apples instead of granny's. They are tart but not as tart as the grannies. Thanks for the recipe....
* Percent Daily Values are based on a 2,000 calorie diet.
Upside-Down Apple Pecan Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 298
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