Upside-Down Caramel Apple Pie Recipe
If there's pineapple upside-down cake, why not pie? Fall is here and why not use apples instead of pineapple? On the internet there's a few listings for this pie. Hardly any complaints except for baking to long or it sticking to the pie plate.
We know the tricks to prevent the sticking. Use non-stick cooking spray, parchment paper, or aluminum foil sprayed with non-stick cooking spray. Most important thing to remember is...cook time and removing from the pan while it's still hot but not fresh out of the oven. Allowing it to rest in the pan for 5 minutes after removing it will help keep the pie from collapsing and leave it hot enough for the caramel not to set, causing it to stick to pan.
I personally still use buttered parchment paper over the aluminum foil, better safe than sorry.
- 15 Oz. Pkg. Pillsbury Refrigerated Pie Crust (Or Homemade)
- 3 Cups All Purpose Flour
- 1 Tbsp. Granulated Sugar
- 1 Tsp. Salt
- 3/4 Cup Cold Butter, Cubed
- 1/3 Cup Cold Shortening, Cubed
- 4 - 6 Tbsp. Cold Water
- Pecan Layer:
- 3 Tbsp. Butter, Softened & Divided
- 1 1/2 Cups Pecan Halves (Tip)
- 1/2 Cup Packed Light Brown Sugar
- 1 Cup Granulated Sugar
- 2 Tbsp. All Purpose Flour
- 1/4 Tsp. Salt
- 1/2 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Nutmeg
- 1/8 Tsp. Ground Allspice
- 2 1/2 Cups Honeycrisp Apples, Peeled, Cored & Thinly Sliced
- 2 1/2 Cups Granny Smith Apples, Peeled, Cored & Thinly Sliced
- 1/2 Gallon Vanilla Bean Ice Cream
- If Using Homemade Pie Crust: 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.
- Meanwhile, heat oven to 450°F. Line bottom and sides of a 9-Inch pie pan with parchment paper. Spread 2 tablespoons of the butter (pecan layer) over parchment paper.
- Press pecan halves into butter around sides and bottom of pan. Sprinkle with brown sugar. Spray edges of pan with non-stick cooking spray. If using store bought pie crust, place one pie crust over pecans; press evenly.
- Otherwise, 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 edges.
- Prepare Filling: In large bowl, stir together sugar, flour, salt, cinnamon, nutmeg and allspice. Toss apples in flour mixture; spoon into pastry in plate. Dot with remaining 1 tablespoon butter. Cover with second pie crust; crimp edges. Cut two or three slits in top crust.
- Bake 10 minutes. Reduce oven temperature to 375°F. Bake an additional 35 - 40 minutes or until pastry is golden brown. Remove from oven and cool 5 minutes. Invert onto serving plate. Serve warm with vanilla bean ice cream. Store leftovers in refrigerator.
- Tip: You can use chopped pecans if preferred. I like to use halved because it makes for better presentation. The above illustration, I used chopped, my guests that day preferred them that way.
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|Amount Per Serving||%DV|
|Serving Size 232g|
|Recipe makes 8 servings|
|Calories from Fat 451||49%|
|Total Fat 51.33g||64%|
|Saturated Fat 21.49g||86%|
|Trans Fat 2.85g|
|Total Carbs 110.94g||30%|
|Dietary Fiber 4.2g||14%|