Pie is my favorite and apple pie my very most favorite! Pecan pie is a close second and the thought of both pies in one bite? Well, it’s almost too much goodness to handle! Thanksgiving is upon us in a few short weeks so, to add something new to your dessert menu, try an Upside Down Apple Pie!
Some years, you just have to mix it up a little, know what I mean? And by mixing it up I mean combining two great pies into one spectacular pie! I think Upside Down Apple Pie maybe be the perfect prescription to give a nice twist on a classic. Imagine a marriage of tart apples, cinnamon, crunchy pecans and dripping caramel. A marriage made in heaven. I know, mouth. watering. Mine too!
This is my new most favorite dessert. I’m a pie person so I’m always on the lookout for easy yet impressive pies and that’s the great thing about this pie-it really is easy. You don’t need a homemade crust in fact, because the crust is pretty much covered up, a pre-made pie crust is fine, even preferred for this pie. Save the fancy, homemade crust for a prettier pie. The only thing you’ll notice is the gooey caramel-y nutty goodness on top. Just like the top of a pecan sticky bun:)
You can use any kind of apples you like. I like to use 3 types of apples in my apple pies because I like the different textures and levels of sweetness. Use whichever you like but I include Granny Smith for their tartness and then whatever else looks good to me that day. And you can peel your apples if you want, but I never do. I think it makes it more rustic and adds a little fiber too. I do suggest using organic apples since more pesticides are used on apples than any other fruit. Just makes good sense to use organic.
This is the topping. It starts out on the bottom but just wait and see what it turns into…Butter your pie plate, put a piece of Parchment Paper
in it, butter the parchment and spread your topping around the bottom of the pie plate.
Roll out your pie crust and place it on top of the pecan mixture in your pie plate. It doesn’t have to be perfectly fluted or anything like that. It’s going to be flipped over when it comes out of the oven. Don’t stress over it:)
Mix together your apples, sugar, cinnamon, lemon juice and pile high in your pie plate.
Fabulous, don’t you think? Apple, caramel and pecan in every bite! Notice how un-perfect the crust is. This is real life y’all!
Upside Down Apple Pie
- 4 tablespoons melted butter
- 1/2 cup packed Organic Coconut Palm Sugar or light brown sugar
- 1/2 cup chopped pecans
- 2 pounds assorted organic apples (about 5-7), peeled (optional – I don’t peel my apples) and cored and cut into wedges about 1/2 inch thick, about 6 cups of apples
- 1 cup organic granulated sugar or Organic Coconut Palm Sugar
- 3 tablespoons organic spelt flour or all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter, cut into bits
- 2 tablespoons water or apple cider (optional)
- 2 refrigerated pie crusts or homemade crust of your choice
- Coat your deep dish pie plate with butter and line with Parchment Paper. Butter the parchment paper as well.
- Combine the melted butter, sugar and pecans together in a bowl. Mix together and spread on the bottom of the pie plate on top of the parchment paper.
- Roll out one of the pie crusts and place in the pie plate, pressing firmly against the nut mixture and up the sides of the pie plate.
- In a large mixing bowl combine the white sugar, flour, cinnamon, nutmeg and salt. Add the apples and toss it all together well.
- Add the lemon juice. If the pie seems dry, add the water or cider.
- Turn the apples into the pie plate and mound in the center. Dot with butter.
- Roll out the top crust for the pie to about a 12 inch round. Place it over the apple mixture and seal the edges.Trim the crust if you need to.
- Make a few slits in the top crust to let the steam escape.
- Bake for 1 1/4 to 1 1/2 hours in a 375 oven. The crust will be golden brown when it’s finished. Place a cookie sheet in the bottom of your oven to collect the drips. It WILL drip!
- When it’s done, remove the pie from the oven and let it cool for 5 minutes. Put a plate or platter larger than the pie on top and carefully flip the pie over. It will still be very hot so be careful. Remove the pie plate and gently peel off the parchment paper. Allow it to cool.
- You should feel very proud of yourself! I know. It’s gorgeous isn’t it!
- If you want to use one kind of apple, that’s fine! I would suggest Granny Smith for their tartness.
- When sealing the top crust to the bottom, wet the edges with a little water so they stick together better.
- You can peel your apples if you want to but I never do and no one seems to mind.
- I serve this slightly warm with vanilla ice cream. It would also be fantastic with homemade whipped cream. Just take a half pint of heavy whipping cream, whip it to soft peaks with a hand mixer, add 1/2 cup of sugar and a teaspoon of vanilla. Whip till it’s a tad firmer but don’t over whip or you will have very sweet butter!
Here are my other favorite pies:
What’s your favorite way to make apple pie?