This Upside Down Apple Pie is a delicious way to celebrate Fall. The best part…no crust making skills are necessary to make this gorgeous pie. It turns out perfect every time.
The Easiest Apple Pie Recipe
If you consider yourself “pie crust challenged” this recipe is for you!
While I have zero issue making pie crust, I know so many who struggle making pie dough from scratch and have completely given up. It does take practice.
Good news, this recipe actually shines a happy light on refrigerated pie dough. Normally, I do not enjoy the texture of refrigerated pie crust as opposed to homemade, but homemade is completely unnecessary here! With all the sticky goodness loaded on the top of this pie, any homemade crust efforts are lost in the shuffle.
Save homemade crust making for another pie where the crust is showcased.
The Best Apple Pie
This pie is absolutely fantastic and after eating my share, I definitely prefer this upside down apple pie to regular double-crust apple pie any day. That preference surprised me, but this pie is that good. The flavor – out of control gooey, cinnamony and just overall out of this world.
Am I done with regular apple pie…of course not, but this method of making apple pie is a real game-changer.
This pie is a must for Thanksgiving dessert and saves you from a million hours of pie dough making. It frees up extra time for you to concentrate on other desserts you also want to serve. It’s a win-win!
Another plus…you don’t have to stress about making the crust look pretty since you’re going to flip over the finished pie.
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Using a Deep Dish Pie Plate vs. Regular Pie Plate
A deep-dish pie plate in general is a little “deep” for refrigerated pie dough, as there is not a lot of dough leftover for sealing the two crusts together, a very important aspect of this recipe, but it does work.
A regular sized pie plate will leave you with more of a crusty edge. And who doesn’t love crusty edges?
Ingredients for Upside Down Apple Pie
Believe it or not you use all the same ingredients you would use for making a traditional double-crust apple pie.
The only extra ingredient you might use for this pie is pecans, since most apple pie recipes don’t include nuts. The pecans add great texture to this gooey pie.
GET THE FULL (PRINTABLE) UPSIDE DOWN APPLE PIE RECIPE BELOW. ENJOY!
Other Must Make Apple Recipes
- Pear-Apple Pie with Crunchy Streusel Topping
- Classic Apple Pie with Maple Whipped Cream
- Mini Apple Crumble Pies
- Fresh Apple Spice Bars
- Baked Apples
- Caramel Apple Crumble
- Apple-Cranberry Cobbler
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Upside Down Apple Pie
- 6 tbsps butter, melted and divided
- 1/2 cup light brown sugar
- 1/2 cup chopped pecans
- 2 refrigerated pie crusts
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 3/4 tsp ground cinnamon
- 1/4 tsp apple pie spice
- 5 large Granny Smith apples, peeled cored and cut into 1/2" slices
- Coat a deep-dish or regular sized pie plate with nonstick cooking spray and line it with parchment paper. Coat the top of the paper with cooking spray as well. (Using a deep-dish pie plate there will not be a lot of hangover for sealing the two crusts together, but it still works. Using a regular pie plate gives a more crusty edge. Both work.)
- In a small bowl combine 4 tablespoons of melted butter, brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate, on top of the parchment. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside.
- In a large bowl, combine granulated sugar, flour, cinnamon and the remaining 2 tablespoons of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the pie crust.
- Place the second crust over the apple mixture. Trim and fold the edges together to seal and cut some slits in the top of the crust for venting. If using a deep dish pie plate, seal the edges the best you can.
- Bake 1 to 1-1/4 hours or until crust is golden brown in a 375 degree oven. (Mine took 1-1/4 hours in the bottom third of my oven.) Make sure to place a cookie sheet on the bottom oven rack to catch any drips from the pie.
- Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it and flip it over. Use oven gloves as it will still be hot. Remove the pie plate and gently lift the paper. Allow to cool. Serve warm or at room temperature.
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