Upside Down Apple Pie

When I was asked to bring a dessert to our Thanksgiving dinner, I knew immediately that I wanted to do an apple pie. I started looking through tons of apple pie recipes online, but I couldn’t find just the right one so I decided to combine several recipes to make just the right one!

The ‘upside-down’ nature of this pie makes it unique to other apple pies out there and a mixture of Granny Smith and Pink Lady apples provides a tasty combination of sweet and tart. I’d highly recommend serving it warm with a scoop of vanilla ice cream and some Biscoff Caramel sauce!

Upside Down Apple Pie

Ingredients

  • 1/2 cup + 2 tbl. brown sugar
  • 2 tbl. butter, melted
  • 1 cup walnuts, coarsely chopped
  • 4 cups flour
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 1/4 cups cold butter
  • 6-8 tbl. ice water
  • 2 egg yolks
  • 8 cups sliced apples, half Granny Smith, half Pink Lady or other variety of your choice
  • 1/2 tbl. lemon juice
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 cup + 2 tbl. sugar
  • 2 tbl. water
Directions
  1. Preheat oven to 375 degrees. Cut a circle of parchment paper to fit the bottom of a deep dish pie pan. Combine melted butter, brown sugar and chopped walnuts, spread evenly in the bottom of the pie pan.
  2. In a food processor, combine the flour, sugar, salt and butter. Pulse until combined. Add the water and egg yolk and pulse until just combined. Pat the dough into two evenly shaped disks, wrap is plastic and refrigerate for at least an hour.
  3. Combine the sliced apples with the remaining ingredients and stir until combined and all the apples are thoroughly coated.
  4. Roll the pie dough out to slightly less than 1/4 inch thick and place the bottom layer in the pan over the walnut mixture. Fill with the apples and then top with the second layer of crust. Pinch the edges together tightly and cut a small slit in the top crust. Place the pie pan in a cookie sheet before putting it in the oven to prevent spillage.
  5. Bake for 45-55 minutes until crust is golden brown. Allow to cool in the pan for about 5 minutes before inverting onto a platter for serving. Some juices from the pie may leak out when it’s turned upside-down. Let the pie sit for about 30 minutes before serving. The pie also re-heats well if you want to make it ahead of time.
Adapted from a McCormick & Schmidts cookbook, AllRecipes, and others
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5 responses

  1. Wow, this looks & sounds divine! I use two kinds of apples in my apple pie filling, too. This fall I was all about honey crisp + golden delish. I love this being kinda different – great job!

    • I don’t have a low-fat version, sorry! I never really make low-fat versions of my desserts, personally I’d rather just have a really little piece of a really good dessert than a worry about making it healthier :)

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