Upside-Down Apple Pie

This recipe turns regular apple pie on its head—literally! Upside-down apple pie is a classic double-crust pie filled with apples and warm spices, but the similarities end there. Orange juice adds a citrusy kick to the homemade pie crust, and the layer of pecans and brown sugar that caramelizes in the oven becomes a sweet and crunchy topping once the pie is flipped. A drizzle of simple orange glaze is added as the finishing touch. This contest-winning pie fits any holiday buffet, slaying fall dessert cravings with dollops of fresh whipped cream or a big scoop of ice cream. But be prepared for the demands of friends and family who will want it again and again!

Upside-Down Apple Pie Ingredients

• Tart apples: When apple recipes have a lot of sweet ingredients, it’s best to use a tart variety that can balance the flavors. The best apples for pie are tart varieties like Granny Smith, McIntosh, Paula Red or Pink Lady.
• Pecans: Chopped pecans are used in the pie’s sweet and crunchy topping. You can easily chop nuts with a sharp knife or a food processor.
• Vegetable shortening and butter: The pie crust has a blend of two fats. Shortening gives the crust a tender texture and makes it easier to roll, while butter contributes to the flavor and flaky texture. Melted butter is also part of the sweet pecan topping.
• Orange juice: An unexpected ingredient that adds a unique flavor to this apple pie, we use orange juice to moisten the pie crust dough instead of water.
• Flour: Make the pastry dough with all-purpose flour. For a gluten-free pie, use any recommended gluten-free flour blends.
• Brown sugar: Light brown sugar sweetens the pecan layer; you can also use dark brown sugar for a more caramelized flavor.
• Granulated sugar: To sweeten the sliced apple filling, mix the fruit with granulated sugar.
• Confectioners’ sugar: Confectioners’ sugar and orange juice make a glaze for drizzling over the baked pie.
• Spices: Though this pie is unique, it still has classic apple pie flavor thanks to cinnamon and nutmeg in the filling.
• Salt: A small amount of salt in the pastry crust dough helps make the whole pie more flavorful.

Directions

Step 1: Make the pastry dough

In a large bowl, combine the flour and salt. Cut in the shortening and butter until the mixture is crumbly.

Gradually add the orange juice, tossing the mixture with a fork until the dough forms a ball.

Divide the dough into two balls. Wrap each in storage wrap and refrigerate them for at least 30 minutes.

Step 2: Make the pecan layer

Line a 9-inch deep-dish pie plate with heavy-duty foil, with 1-1/2-inches extending beyond the edges. Coat the foil with cooking spray. Combine 4 tablespoons of melted butter with the brown sugar and chopped pecans.

Spoon the mixture into the foil-lined plate.

Editor’s Tip: Spread the pecans and sugar evenly in the pie plate. This will become the top of this upside-down pie.

Step 3: Make the apple filling

In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon and nutmeg with the rest of the melted butter. Toss gently until the apples are coated.

Step 4: Fill the pie

On a sheet of waxed paper, roll out one half of the chilled pie pastry into a circle large enough to fit the pie plate.

Place the pastry over the layer of pecans in the bottom of the pie plate, pressing the dough firmly against the nuts and the sides of the plate. Trim the overhang to one inch beyond the edge of the plate.

Fill the pie shell with the apple mixture.

Step 5: Add the top crust

Roll the remaining pastry into a circle large enough to cover the top of the pie and place it over the filling. Trim the top crust to a 1/4-inch beyond the edge of the plate. Fold the bottom crust edge over the top edge, then seal and flute the edge all the way around.

Cut four 1-inch slits in the top of the pie.

Step 6: Bake

Bake the pie in a 375°F oven for 50 to 55 minutes, or until the apples are tender and the crust is golden brown.

Editor’s Tip: Create a pie crust shield and cover the edges with foil for the last 20 minutes of baking to keep them from overbrowning.

Step 7: Cool and flip

Move the pie to a wire rack to cool for 15 minutes. Place a serving platter upside down on top of the pie, then flip everything over to invert the pie onto the plate. Carefully peel away the foil.

Step 8: Make the glaze

Whisk together the orange juice and confectioners’ sugar to make the glaze, then drizzle the glaze over the pie. Slice the pie and serve.

Upside-Down Apple Pie Variations

• Try different nuts: Make the nutty layer with chopped walnuts, almonds, hazelnuts or cashews.
• Add caramel: Drizzle regular caramel or salted caramel sauce over the apple filling before adding the top crust. Another option is to pour caramel sauce over the finished pie in place of the orange glaze.
• Mix in dried fruit: Stir raisins, dried cranberries or chopped dried mango into the apple filling.
• Make a different glaze: This pie is just as great with a drizzle of vanilla glaze or lemon glaze.

How to Store Upside-Down Apple Pie

Once the upside-down apple pie is cool, cover it with storage wrap or place it inside a sealed dessert carrier. Store the pie in the fridge to protect the quality of the fruit filling.

How long does upside-down apple pie last?

When kept chilled in the fridge and wrapped tightly in storage wrap, the upside-down apple pie will last up to five days.

Upside-Down Apple Pie Tips

Can you use a different pie crust for upside-down apple pie?

While the orange-flavored pie crust is delectable with the apple and pecan fillings, you can make an upside-down apple pie with other pastry crusts. Try an all-butter pie pastry for even more flavor. Or, save time with your favorite store-bought pie crust pastry.

How should you serve upside-down apple pie?

Pair this upside-down apple pie recipe with classic pie sides. A favorite is homemade whipped cream flavored with vanilla, though spray whipped cream is also tasty. Or, serve slices of the apple pie topped with a scoop of vanilla custard ice cream, praline ice cream or orange zest ice cream. You can serve this pie chilled, at room temperature or warmed up briefly in the oven or microwave.