Upside Down Apple Pie

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.

Course Dessert

Cuisine American

Keyword Upside Down Apple Pie

Prep Time 30

Cook Time 1 15

Cooling 5

Total Time 1 50

Servings

Calories 360kcal

Author Cathy Pollak

Ingredients

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

Instructions

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, apple pie spice 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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