Throw out all your old apple pie recipes. This is the one to make from now on. It’s apple pie on steroids – with a caramel-gooey topping studded with pecans. It doesn’t get much better than this. It’s easy to make too, using pre-made pie crusts that come rolled up in the refrigerated case at the supermarket. I’m all for baking from scratch, but why bother with homemade crust when it’s going to get smothered in all that sticky sweetness anyway? When I saw this pie on Noble Pig’s blog, I knew I had to try it. It did not disappoint. It was every bit as good as it looked and will most likely will make the cut for our Thanksgiving dessert table. I wouldn’t count on any leftovers. I think you’ll love it too and I hope you try it. Just follow the instructions below. Butter a pie plate then line with parchment paper and pour in the pecan-brown-sugar mixture. Place one of the pie crusts OVER the mixture:
Mix the apple slices with the sugar and spices and pile them on top of the pie crust. Cover with a second pie crust, crimp the edges and place a few slits on top. Bake as directed.
When pie is baked, remove from oven. Cover with a serving dish and flip over. Remove the pie plate and the parchment paper.
Serve to grateful guests and humbly accept kudos. Or just retreat to a quiet spot and indulge all by yourself. I got the recipe from Noble Pig, who found it on The Cutting Edge of Ordinary Upside Down Apple Pie
printable recipe here: 6 Tablespoons butter, melted & divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
2 refrigerated pie crusts
1 cup granulated sugar
1/3 cup all purpose flour
3/4 teaspoon cinnamon
5 large Granny Smith apples, peeled, cored & sliced (Golden delicious or other baking apples would be fine too)
Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper. I used a regular glass pie plate. Coat the paper with cooking spray also. In a small bowl combine 4 Tablespoons of melted butter, brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate, on top of the parchment. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside.
In a large bowl, combine granulated sugar, flour, cinnamon and the remaining 2 Tablespoons of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the pie crust.
Place the second crust over the apple mixture. Trim and fold the edges together to seal and cut some slits in the top of the crust for venting.
Bake 1 to 1-1/4 hours or until crust is golden brown in a 375 degree oven. (I baked it 1 1/4 hours but it would have better if I had baked it only 1 hour. A lot of the juices ran out and the apples were a little too cooked – but still delicious) Make sure to place a cookie sheet on the bottom oven rack to catch any drips from the pie.
Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it and flip it over. Use oven gloves as it will still be hot. Remove the pie plate and gently lift the paper. Allow to cool. Serve warm or at room temperature.