Best Ever Upside Down Apple Pie
Get your forks ready! This Best Ever Upside Down Apple Pie is an easy apple pie recipe that's prefect for welcoming the fall or celebrating America during the 4th of July. You haven't had an apple pie quite like this before, but we promise you won't be disappointed. This recipe includes everything you love about a great apple pie -- cinnamon, butter and brown sugar -- but is taken up a notch with chopped pecans for a delightfully unexpected crunch. Make this apple pie for a special occasion or simply because you feel like something delicious and homemade. It's sure to be a winner everytime.
When choosing apples for a pie, look for a type that will hold its shape after cooking. Granny Smith apples are perfect for this, or a combination of Granny Smiths with McIntosh or Gala.
For more pie recipes that take a little less effort, but still taste delicious, try our collection 22 No-Bake & Easy Pie Recipes.
Chilling Time35 min
Cooking Time1 hr 15 min
Cooking Vessel Size9-inch deep-dish pie plate
- 6 tablespoons butter, divided
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1 (15-ounce) package prepared pie crusts (2 crusts)
- 5 cups peeled, cored and chopped apples (about 2 pounds) (See Note)
- 1 cup sugar
- 1/3 cup flour
- 3/4 teaspoon ground cinnamon
Preheat oven to 375 degrees F. Spray a 9-inch deep-dish pie plate with cooking spray. Cut a piece of parchment paper about 14 inches square and fit it into the pan, smoothing it up the sides and across the bottom. Spray the paper lightly.
Mix 4 tablespoons of the butter, cut into small cubes, with brown sugar and pecans. Spoon over the bottom of the lined pie plate in an even layer. Lay one of the refrigerated crusts into the pan and press it against the sugar mixture in the bottom and up against the sides.
Cut the apples into small chunks or thin slices and place them into a large bowl. Add the sugar, flour and cinnamon and toss to coat well. Spoon the apples into the pie crust, spreading to a smooth layer (not mounded in the center).
Place the remaining crust on top of the apples, wet the edges lightly and press and seal the two crusts together, crimping to seal tightly. Cut a few slits in the top crust for steam to escape and set the completed pie on top of a baking sheet to catch any spill over as the pie bakes.
Bake for 1 hour and check the pie should be golden brown and a toothpick inserted in the center should prove that the apples are tender. Bake for an additional 15 minutes if necessary.
Remove pie to a wire cooling rack for 5 minutes. Very carefully lay a large serving plate on top of the pie and, using hot mitts to avoid any leaking hot juices, quickly flip to invert. Remove the pie plate and peel off the parchment paper. Allow the pie to cool at least 30 minutes or until completely cool before slicing to serve.