This Upside Down Apple Pecan Pie is a truly unique recipe.
My go-to apple pie is usually a double crust apple pie. There is nothing like serving a scoop of vanilla ice cream with a slice of warm apple pie. Every bite has a bit of tasty crust with it. It’s the best!
I love this upside down apple pecan pie recipe because it’s still a double crust pie. You’ll get plenty of pie crust hidden in all of that apple- pecan madness. But it’s inverted onto a plate with the gooey pecan pecan layer sitting on top. How fun is that?
Next time you have a craving for baking apple pie, try this upside- down version instead! It’s kind of like combining pecan pie and apple pie all in one. If you’re a pecan pie lover, you’ll probably like this one too. Apple pie is my favorite, but occasionally I like to change things up and make this one instead.
If you’re looking to change up your pie routine over the holidays this year, give this one a try. It’s super easy to make. And you don’t have to worry about it looking perfect since you’ll be flipping it upside down. It’s delicious. Enjoy!
Here are a few more pie recipes you might like to try:
- Dulce de Leche Pumpkin Toffee Pie
- Old Fashioned Custard Pie
- Cherry Crumble Pie
- Apple Slab Pie
- Fresh Pear Pie
Upside Down Apple Pecan Pie
- 1 cup chopped pecans
- ⅓ cup packed brown sugar
- ⅓ cup butter, melted
- 2 unbaked pie crusts, divided
- 6 cups thinly sliced peeled apples
- ¼ cup granulated white sugar
- 2 tablespoons all purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspooon ground nutmeg
- Preheat the oven to 375 degrees F.
- In a 9-inch deep dish pie pan, combine the pecans and brown sugar. Drizzle the melted butter evenly over the top. Place one pie crust over the pecan mixture in the pan.
- In a large bowl, combine the apples and remaining ingredients. Mix lightly. Spoon into the crust-lined pan. Top with the remaining crust, fold the edge of the top crust under the bottom crust and seal the edges. Cut slits in the top crust.
- Bake 40 to 50 minutes, or until the apples are tender and the crust is golden brown. Cover the edges with foil for the last 20 minutes to keep the edges from turning too brown.
- Cool in the pan for 5 minutes. Place a serving plate over the pie and invert the pie onto the plate. Scrape out any nuts remaining in the pan. Cool for about one hour before serving.