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Upside-Down Apple Pecan Pie

Upside-Down Apple Pecan Pie

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TJ4GOD721

This is by far the best apple pie I've ever had, and anyone who likes apple pie who has tried it agrees, this is a wonderful variation of an all-American favorite. Enjoy with a scoop of vanilla ice cream.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
  3. In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
  4. Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
  5. Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.
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Reviews

HOLLYAE
59
1/4/2005

I recently saw this recipe on television, and the chef first put waxed paper lining the pie dish and THEN put the pecan mixture on top of that, so the pecans would not stick. It turned out very well. I would suggest adding that step to this! Great recipe though!

Todd Schurig
34
11/21/2006

I made this recipe or one like it when I once worked at a Deli in our small town - the best way I've found is to line the pan with foil then add the nut mixture, bottom crust, apples, then top crust - if you roll the crust under before crimping the pie won't leak when turned upside down - great recipe! Easy to make -

grannyhare
24
11/3/2008

This is a great recipe! Easy and very tasty. Very nice on a chilly autumn day. Although, I did do a few alterations. I lined the pie plate with parchment paper, allowing the excess to stand up on the sides. I also put a row of halved pecans around the bottom. I added a about 1/2 cup of white raisins and 1/2 cup of dried cranberries to the apple mixture. After inverting the pie I allowed the pie to cool for about 20 minutes and removed the parchment paper. The wonderful pecan mixture was also on the sides like icing. It was beautiful and the pie plate was completely clean. Finished off with a scoop of vanilla ice cream. The family loved it. A new favorite!!! Thank you.