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Spiced Upside-Down Apple Pie

3 reviews
Total Time
Prep: 20 min. Bake: 50 min. + cooling

By Taste Of Home Editorial Team

Recipe by francine bryson, pickens, South Carolina

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Nov. 09, 2022

My grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. —Francine Bryson, Pickens, South Carolina

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Test Kitchen tips
  • Don't wait too long before inverting the pie onto a serving plate. If it cools off too much, it might be difficult to remove from the pan.

    • Dough for double-crust pie

    Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

    Watch How to Make Spiced Upside-Down Apple Pie

    Test Kitchen Approved

    Spiced Upside-Down Apple Pie

    3 reviews
    Prep Time 20 min
    Cook Time 50 min
    Yield 8 servings

    Ingredients

    • 2 cups pecan halves
    • 1/2 cup butter, melted
    • 1 cup packed brown sugar
    • 1 Dough for double-crust pie
    • 1/2 cup sugar
    • 3 tablespoons all-purpose flour
    • 1 tablespoon apple pie spice
    • 1/2 teaspoon ground nutmeg
    • 6 cups thinly sliced peeled tart apples
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla extract
    Text Ingredients

    Directions

    1. Preheat oven to 450°. Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly.
    2. On a lightly floured surface, roll out one disk of dough to 1/8-in.-thick circle. Transfer to pie plate; place over brown sugar. Press the crust firmly against brown sugar and side of pie plate. Trim crust to 1/2-inch beyond rim of plate.
    3. In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in crust.
    4. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie 10 minutes. Reduce oven setting to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

    Nutrition Facts

    1 piece: 825 calories, 53g fat (23g saturated fat), 91mg cholesterol, 409mg sodium, 87g carbohydrate (50g sugars, 5g fiber), 7g protein.

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