Upside-Down Apple Pie
Upside-Down Apple Pie is the easy way to get that caramel-pecan crust without rolling a thing. Brown sugar, butter, and Granny Smith apples bake into a gooey, golden layer that flips out perfectly every time. It’s the low-effort, high-payoff version of a classic pie that still tastes like you made it from scratch.
Servings 8
Calories 360kcal
Equipment
- 9" pie plate or deep dish pie plate
- parchment-round So it doesn't stick to the pie pan.
- mixing bowls For combining ingredients.
- measuring cups and spoons For consistency.
- baking sheet For easy cleanup with no drips.
Ingredients
- cooking spray
- 6 tbsps butter melted and divided
- 1/2 cup light brown sugar
- 1/2 cup chopped pecans
- 2 refrigerated pie crusts divided
- 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, spraying the top of the paper as well. If you’re using a deep-dish plate, there won’t be much overhang for sealing the two crusts together, but it still works. A regular pie plate gives a crustier edge—both options work well.cooking spray
- In a small bowl, combine 4 tablespoons of melted butter, brown sugar, and pecans. Mix well, then 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.6 tbsps butter, 1/2 cup light brown sugar, 1/2 cup chopped pecans, 2 refrigerated pie crusts
- In a large bowl, combine the granulated sugar, flour, cinnamon, apple pie spice, and the remaining 2 tablespoons of melted butter. Mix well, then add the apples and toss gently to coat. Spoon the mixture into the pie crust.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
- Place the second crust over the apple mixture, trimming and folding the edges together to seal. Cut a few slits in the top for venting. If you’re using a deep-dish pie plate, seal the edges as best as you can.
- Bake in a 375°F oven for 1 to 1¼ hours, or until the crust is golden brown. (Mine took 1¼ hours in the bottom third of the oven.) Place a cookie sheet on the bottom oven rack to catch any drips from the pie.
- Let the pie cool for 5 minutes, then place a plate larger than the pie on top and carefully flip it over. Use oven gloves, as it will still be hot. Remove the pie plate and gently lift off the parchment paper. Allow to cool, and serve warm or at room temperature.
Video
Notes
- Use Granny Smith apples for the right tart bite against the caramel.
- The pecans and brown sugar create their own glaze, so skip any topping.
- A regular pie plate gives you crisp edges; deep-dish makes a softer crust.
- This pie flips cleanly if you wait five minutes before turning it out.
- Feels old-school but comes together really quick, my kind of modern American dessert.
- Homemade Apple Pie Spice: mix 1 tablespoon cinnamon, 1 teaspoon nutmeg, and 1 teaspoon allspice. Use what you need and save the rest for later.
Nutrition
Serving: 165g | Calories: 360kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16.5g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 345mg | Potassium: 80mg | Fiber: 5g | Sugar: 36g | Vitamin A: 5IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 14mg