Reviewed: Oct. 3, 2009

This is GREAT! What a pleasant extra to apple pie! I "cut" time and calories by using store bought pastry crust and a no-sugar pie filling. It was beautiful and great. My husband gave it a solid "10", vowing to prefer this for thanksgiving over the standard regular apple or pecan pie!

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Linda

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Albany, New York, USA

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Reviewed: Sep. 21, 2009

FACS class rating

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FACS '09

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Reviewed: Jun. 17, 2009

My neighbor gave us some of their apples from their tree and I was searching for a recipe to make with them and found this one..Mmmmm,very good and easy.I didn't have pecans so I used walnuts,and it was still very good.It has a beautiful presentation also.I used 1/2 cup of sugar with the apples and it was perfect. Thank you for this Keeper... L.C.

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Lillie C.

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Reviewed: May 25, 2009

Received rave reviews at my dinner party. Everyone had to have the recipe and I am saving this one myself. Thanks!

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DIANEPIGG

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 15, 2009

I made this for Thanksgiving and it was awesome. The only thing I didn't do was invert it on a plate. Yummy!!!

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Margie

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Reviewed: Dec. 1, 2008

Yummy I made this for Thanksgiving and it is soo good first homemade pie I have ever made soo yummy I will definately be making this one again for years to come

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karen

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 29, 2008

Easy to make and quite tasty!

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sbarna411

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Reviewed: Nov. 27, 2008

made it as my first apple pie ever today and it was a huuuge hit. used 1 cup of sugar instead of 1/4, with about 7 granny smiths. also added 1 tsp. vanilla to apple mixture. definitely use wax paper so the pecans don't stick. some of the crust around the edges fell off when i flipped it but oh well! not the best looking pie but it's very delicious!!! baked for 50 mins and was perfect.

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Erin

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

EXCELLENT!!!!!!!!!!!!

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jane

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Reviewed: Nov. 3, 2008

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!!! Thank you.

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grannyhare

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Reviewed: Oct. 30, 2008

I have been making Pies since I was high enough to reach to kitchen counter, taught by my great-grandmother (along time without telling my age!) and friends and family tell me that I am tops at piemaking...that being said. This "PIE' was very good. I loved the addition of the nuts, which gave the pie a 'cinnamon roll" taste, coupled with the loveliness of the apples. Lining the pieplate with 'non-stick foil' was a very good idea from another review...keeping the pie from sticking and protecting the crust from burning. After comparing back to back with a regular Apple Pie,,,my husband and I agree that you trade in the wonderful flakiness of the crust of the traditional pie, for the nut topping. both delicious...but we vote for the Crust of a traditional Pie. Will certainly make again for something out of the ordinary.

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Kate56

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Living In: Canaan Valley, West Virginia, USA

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Reviewed: Oct. 29, 2008

A wonderful combination of apple and pecan pie! Lining the bottom with wax paper is a big help.

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Christina

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Reviewed: Oct. 25, 2008

This was good-I didn't think it was too flavorful, but it was probably because I did not use the granny smith as I didn't have any on hand. I used gala which have much less "bite" to them. I will try again with the granny smith and see if I like it better. Maybe it needed more spices-who knows? I did use the wax paper trick and it came out looking beautiful-loved the topping. Great warm with vanilla ice cream or homemeade whipped cream. My family loved it and my daughter had lots of fun helping me make it. I did make my own pie crust which is a must for any pie, in my opinion. I will try again and update my review.

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MamaEpsteen

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Jul. 9, 2008

This is by far the best pie ever. Perfect for families that fight between apple pie and pecan pie!

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KELL3

Cooking Level: Beginning

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Reviewed: Mar. 16, 2008

Oh my.....Just the best! Have made this pie twice this week! The only change I made was using 3 fresh apples and 1 can of apple pie filling. I only had 3 apples. First pie was gone in a day! Also, very easy and looks wonderful.

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Suzie Johnson

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Reviewed: Jan. 30, 2008

This made a really great pie! I loved the pecan "topping" that ended up drizzled over the pie. The use of Granny Smith's wouldn't be my choice next time though - I might use my "typical" blend of apples next time.

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FOCUSED ON FOOD

Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Nov. 22, 2007

I would like to give this recipe 5 stars but because I altered it I don't feel I should. First, I lined the pan with foil and buttered the bottom and sides using the one tablespoon asked for in the recipe. I then completely lined the bottom with pecan halves (rounded side down). I mixed the brown sugar and butter and dropped it on TOP of the pecans. From there I pretty much followed the recipe except I mixed the brown sugar/flour right into the apples rather than layering it. Oh, I also used Macoun apples because that's what I had. I folded the excess foil up around the pie to prevent excess browning. When it came out of the oven, I flipped it within 5 minutes into a slightly rounded plate (to accommodate the rounded top- well I guess it is the bottom now!). I served this at Thanksgiving and everyone loved it! So basically a good recipe that needed a little tweaking.

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mandica

Cooking Level: Expert

Home Town: West Greenwich, Rhode Island, USA

Living In: Windham, Connecticut, USA

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Reviewed: Nov. 11, 2007

I just made this as a test run to see if it was good enough to be served at Thanksgiving. I'm not a huge apple or pecan pie fan, so I wasn't expecting much. This was the best apple/pecan pie I've ever had. I think I ate half the pie myself. I can't wait till Thanksgiving to make it again!!

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Jaime

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 4, 2007

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....

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CW2

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Reviewed: Nov. 21, 2006

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 -

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Todd Schurig

Cooking Level: Intermediate

Living In: Marshall, Michigan, USA

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Upside-Down Apple Pecan Pie

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