Upside Down Caramel Apple Pie

Upside Down Caramel Apple Pie

27

"Really good Apple Pecan pie."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 252 mg
  • 10%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

27
  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 foi...

Most helpful critical review

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 tr...

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 foi...

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 appl...

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...

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 mak...

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 ...

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.

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 i...

If you double up on the topping and filling, this pie is GREAT! Everyone loved it!

My family including myself loved the way this tasted, but mine didn't turn out very pretty. I didn't remove it from the pan until the next day. That was a big no-no. It had glued itself to the p...