Upside Down Caramel Apple Pie Recipe -
Upside Down Caramel Apple Pie Recipe
  • READY IN hrs

Upside Down Caramel Apple Pie

Recipe by  

"Really good Apple Pecan pie."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.
  2. Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.
  3. Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.
  4. Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 12, 2005

This is just a note to others making this pie. I make a similar pie with peaches...and the best way to not have the pie stick to the plate is to line the pie plate with foil. Then coat the foil with a little butter before putting the caramel topping down. This saves a sticky pie pan and can prevent the pie from bubbling over as well. :)

Most Helpful Critical Review
Dec 18, 2009

Much of the bottom crust, which becomes the top crust when inverted, stuck to the dish, along with the carmel and nuts, when I inverted it. I think what we have here is basically a novelty to try. But who needs it? Why not just bake a pie with the topping on top to start with, or added toward the end. That would correct this problem PLUS you wouldn't end up with a pie falling apart on a a serving dish with no support around the edge. Tasted okay, though it was too much brown sugar for my taste. If I baked it again, I'd heavily butter the dish before putting down the topping, in the hope it wouldn't stick so bad the next time. And I'd switch half the brown sugar to white. And bake 40 to 50 minutes, not 50 to 60.

Jul 31, 2003

Overall this is a good recipe. However, the baking time was about 15 minutes too long. Had I left it as long as recommended, I would have totally burnt the pie. Also I would add way more apples next time. This ended up being a rather hollow pie when inverted. I would make this again though, just taking into considerations the above.

Nov 26, 2002

This recipe looks just like one that my husband has been forever singing the praises of. He used to have something just like this at a restaurant that went out of business - so I'll try this and see how it turns out. Looks delicious - thanks Donna!

Sep 22, 2003

This was very delicious, but I encountered a few problems in the making. When flipped upside-down, all the caramel and bottom pie crust got left behind, stuck to the pie plate. Next time I make this, I'll double the batch of caramel, and spray the pie plate with cooking spray.

Jul 01, 2003

I would say to all the people having problems with the bottom almost burning or overcooking/sticking to pan, I had the same problem, but I am sure it's because I melted the margarine in the pie plate before putting the pie together. I attributed the problem to the plate starting out warm and thus getting the bottom ingredients too warm to begin with. Melt the margarine in a separate dish and then mix it in a cold pie plate and continue with directions. I think you'll have better luck.

Jul 31, 2003

What a delicious pie! I'm anxious to make it again. Next time I will remember to place it on a cookie sheet to save oven clean up and plan for a shorter baking time.

Nov 01, 2006

I used to make this very pie, but lost the recipe. My husband has been begging me to try it again and I think I've found it. I used nut topping on mine instead of pecans, so the taste was more in line with a caramel apple we are all used to. As I recall, I sprayed the bottom of the pie pan before putting in the caramel, it did help a bit with sticking. Also, I left the pan on top for a bit longer after flipping...that helped, too. THanks for posting this!


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  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 54.5 g
  • 18%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 252 mg
  • 10%

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

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