Topsy-Turvy Apple Pie

Topsy-Turvy Apple Pie


"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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1 h 30 m servings 434 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



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 aga...

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.

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

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

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 terri...

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

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

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.

Absolutely the best apple pie I've ever had! I made this pie the other day and it was the first pie I've ever made so that tells you it's easy to make as well :) you should definitely give this ...