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Upside Down Apple Pie

Upside Down Apple Pie Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 6 to 7 medium apples (about 2 ½ lb total, mix of Granny Smith and Honeycrisp)
  • 3 tbsp unsalted butter
  • ⅔ cup packed light brown sugar
  • ¼ cup chopped pecans (optional)
  • ¼ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine salt
  • 1 tsp vanilla extract

Method
 

  1. Heat oven to 400°F (200°C). Put butter in a 9-inch pie plate, place in oven for 2 to 3 minutes until melted. Sprinkle brown sugar and pecans evenly over the butter.
  2. Peel, core, and slice the apples into ¼-inch wedges (about 8 cups). Toss with granulated sugar, cornstarch, cinnamon, nutmeg, salt, and vanilla until coated.
  3. Pack the apple mixture tightly over the brown sugar base in the pie plate, pressing down firmly.
  4. Roll pie crust to a 12-inch circle. Drape over apples, tuck edges inside the plate, and cut 4 to 5 steam vents. Set pie on a foil-lined baking sheet.
  5. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake another 30 to 35 minutes, until crust is deep golden and juices bubble thickly through vents.
  6. Cool the pie on a rack for 5 minutes. Run a knife around the edge, invert onto a large rimmed plate, and let the caramel drip over the apples. Cool 10 more minutes before slicing.

Notes

Letting the pie rest 5 minutes before flipping is important; the caramel sets just enough during that time. Use a rimmed plate to catch any syrup that escapes during the flip. The pie is best served warm, the day it is baked.