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Upside-Down Apple Pecan Pie

I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more. —Becky Berger, Deerfield, Illinois
  • Total Time
    Prep: 1 hour + chilling Bake: 1 hour + cooling
  • Makes
    8 servings

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1/3 cup shortening, cubed
  • 4 to 6 tablespoons cold water
  • PECANS:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 cup pecan halves
  • FILLING:
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon
  • 8 cups thinly sliced peeled tart apples

Directions

  • In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.
  • Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle.
  • Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment; coat paper with cooking spray and set aside.
  • In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down.
  • On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edge.
  • In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pastry to fit top of pie; place over filling. Trim and seal edges. Cut slits in pastry.
  • Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving.
Nutrition Facts
1 piece: 791 calories, 44g fat (19g saturated fat), 68mg cholesterol, 483mg sodium, 96g carbohydrate (53g sugars, 4g fiber), 7g protein.
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Reviews

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Average Rating:
  • mrkcook
    Oct 12, 2020

    Pulled out some of my old TOH magazines and came across this recipe. The photo did not appeal to me, but reading the ingredients I was compelled to give it a try. I was actually a bit skeptical and was especially concerned about flipping the large HOT pie. I placed the pie plate on a pizza pan and then placed large round skillet over the pie and flipped. It actually came out beautiful/very attractive. It was served warm with vanilla ice cream and my family enjoyed it.

  • rose3799
    Jan 16, 2016

    I loved this recipe. I used walnuts instead. Amazing.

  • Nessa.03
    Nov 23, 2014

    Wow! Turned out perfect! Our whole family loves it. Delicious!

  • jessw216
    Sep 12, 2013

    I made this pie for Thanksgiving, and everyone is still talking about it. It is off-the-charts awesome!

  • cheryllynnjacob
    Jan 25, 2013

    BEST pie ever! My family requests this all the time and so does my friends & family. I I keep this recipe close on hand. Always hear compliments.

  • Catherine M
    Nov 22, 2012

    No comment left

  • jessiesoukup
    Nov 21, 2012

    Best apple pie ever!!!

  • sallygeejr
    Oct 22, 2012

    I have been making an almost identical recipe of this upside down apple pie for years, and it is a winner - always comes out great, and always gets raves from the people I serve it to. I think I originally got the recipe from Jacque Torres in one of his old TV shows. The biggest difference in process is that I don't pierce the crust before putting it in the oven. I've never had a problem with baking it that way, but I also never have the juices leak out when I turn it over, and don't get the soggy crust issue. Also, I save time by not mixing the butter-sugar ahead and I don't use parchment paper at all. I pour melted butter into the pie pan bottom then sprinkle it with the brown sugar; then I place the pecan halves down and put my crust on top of it. It all melts together as it bakes in the end. Of course, doing that, you DO have to turn the pie over when it's still hot so it won't stick to the pie plate (I use glass, not so bad) - but by not puncturing the other crust, that's not a problem.

  • creampuff9
    Apr 12, 2012

    Just made this recipe yesterday. It turned out perfectly and was delicious. I didn't need to alter a single thing about the recipe. Mine looked exactly like the photo in the magazine. My husband & 3 teenage sons don't always love my experiments, but there's no pie left so I'd say this one's a keeper!

  • hollybop
    Jan 7, 2012

    This is my go-to apple pie recipe. Didn't know if I would like it because I am a traditionalist, but it is a fantastic pie recipe when made in a traditional way. I thought turning it upside down made it look like a hot mess on our thanksgiving table, but next time I left out the nut/caramely mixture on the bottom and made it like a traditional pie. delicious!