Upside Down Apple Pie


Summer is a fantastic time for apple pie.  Well, actually anytime is good for apple pie.  This recipe appeared originally in a Taste of Home magazine (credits below).  Although it sounds a little weird and complicated, it’s really simple and your guests will love you forever!

Start with a 9” pie plate and coat it with cooking spray.  Line the pie plate with parchment paper, and coat IT with cooking spray.

Now I’m not going to share how to make a pie crust.  I’ve NEVER made one and don’t intend to start now.  I good friend, Jeannie, gave me a wonderful pie plate and the recipe for crust for a wedding present, but I gotta tell you, that pie plate has made many dishes but never a pie.  (sorry Jeannie)  The boxed ones are so simple and fit into my life WAY better!

Combine your brown sugar, butter and pecans and sprinkle on parchment paper (told you this a little odd).  You can use either halved pecans with the round side down, or chopped, whichever you have handy and prefer.  Take one of your handy, dandy pie crusts that have softened, and press into bottom of pie plate, against pecans and up the side.  Trim crust.


IMG_0506 Crust pressed against pecans, ready for apple mixture!

 Combine remaining ingredients, throw in your pie plate, top with crust, seal edges and slit the top.  You’re ready to roll, and closer to Upside Down Apple Pie.


Once your hot dish of deliciousness is done, loosen parchment paper around the edges, flip ‘er upside down on serving plate, and let it cool while you get out your fine china (paper plates.)  Serve with or without ice cream.  Yum Yum Yum.  I hope you enjoy as much as we do.  Making this for the kids and in-laws tomorrow.  I think they will be happy happy!


Thanks Becky Berger, Deerfield, Illinois for this delicious recipe!

~Connie Kaye

Upside Down Apple Pie

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½ Cup packed brown sugar
¼ Cup melted butter
1 Cup pecans

1 Cup sugar
1/3 cup flour
2 TBSP butter, melted
¼ tsp cinnamon
4-6 cups peeled, thinly sliced tart apples (depends on size of pie plate)

Preheat oven to 375 degrees.  Spray pie plate with cooking spray.  Line plate (sides and bottom) with parchment paper.  Spray parchment paper with cooking spray.

Combine pecans, butter and brown sugar.  Line bottom of pie plate with pecan mixture.  Trim edges.    Assuming your boxed pie crust is softened, place over pecan mixture, pressing firmly against the pecans and sides of pie plate.  Combine filling ingredients and place in crust.  Trim edges and seal crust.  Cut several slits in top of pie crust with sharp knife.  Place a foil lined baking sheet on the rack below the pie to catch any spills.  Bake for 60-70 minutes or until golden brown.  Carefully loosen the parchment paper and invert on serving plate.  Let cool for 15 minutes before serving.


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