My grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. —Francine Bryson, Pickens, South Carolina
Spiced Upside-Down Apple Pie
Test Kitchen tips
Dough for double-crust pie
Watch How to Make Spiced Upside-Down Apple Pie
Ingredients
- 2 cups pecan halves
- 1/2 cup butter, melted
- 1 cup packed brown sugar
- 1 Dough for double-crust pie
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon apple pie spice
- 1/2 teaspoon ground nutmeg
- 6 cups thinly sliced peeled tart apples
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 450°. Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly.
- On a lightly floured surface, roll out one disk of dough to 1/8-in.-thick circle. Transfer to pie plate; place over brown sugar. Press the crust firmly against brown sugar and side of pie plate. Trim crust to 1/2-inch beyond rim of plate.
- In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in crust.
- Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie 10 minutes. Reduce oven setting to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
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