I have made 4 of these pies now, & they are outstanding. I only changed one thing, I added one extra apple of each kind, so 5 of one, 3 of the other. But I have a hint that really saves clean up time, & makes the pie look so much prettier. I lightly buttered the bottom glass pie plate that i used. Almost all the pecans came out on the flip, next time maybe I will put it on a little thicker, I am pouring butter, brown sugar & pecans on it anyway. I even smeared some butter on the plate on the outside cause mine boiled over. This saved me so much time cleaning up, no more scraping caramel off glass. Also, I diced my apples instead of slicing I wanted to be sure they got done. I packed the apples down good, makes for a nice, fuller piece of pie. This pie was so easy to make and I think its the best pie I have ever had! Don't forget the ice cream!
Apple Upside-Down Pie
Photo: Jennifer Davick; Styling: Lindsey Ellis Beatty, Katherine Eckert Coyne
More From Southern Living
Bake: 1 Hour
Cool: 1 Hour, 10 Minutes
- 1 cup chopped pecans
- 1/2 cup firmly packed light brown sugar
- 1/3 cup butter, melted
- 1 (15-oz.) package refrigerated piecrusts, divided
- 4 medium-size Granny Smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.)
- 2 large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.)
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.
- 2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
- 3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).
Only you will be able to view, print, and edit this note.Add Note