Upside-Down Apple Pie

My mother-in-law, who lives in Ohio, is always on the lookout
for recipes that she thinks you guys out in Blogville will like.

When she comes across one, she will call me and tell me all about
the recipe and where she heard about it and how great it sounds.

It never fails to get me excited and before you know it, I'm
writing out grocery lists and shopping for the ingredients
and posting it on this blog.

This is another great recipe she found. In Ohio, they have
a gentlemen called Mr. Food on the local daily news each day.
He does a daily recipe. Mom saw this Upside Down Apple Pie
recipe last week and called to tell me about it.

I checked out the recipe and video on his site and before you
knew it, I was prepping to make it.

This time I didn't check my ingredient list too well.
I went to add the pecans to this recipe and found
out there were no pecans to be had in my cupboard.

Oh well, walnuts will just have to do (and they did).



This pie recipe was a keeper.
I can see why Mr. Food says its his
#1 most requested apple pie recipe.

I love the fact that the apple filling goes way,
way into the corners of the crust, and that
it has this crunchy, caramel-like glaze on the top
once it's flipped. No soggy bottom on this pie.

I also know I didn't have to make the top of this pie pretty, cause eventually the top will become the bottom and no one will see it, but I like it when my pie looks pretty coming out of the oven.

Before/After



Golden flaky goodness.

I might just have to add this to the Thanksgiving pie menu.
So many pies, so little time, lol. I just keep finding more and more great pie recipes
What's a pie baker to do?

Make 'em all.

Upside Down Apple Pie
recipe from Mr. Food.com
Printable Recipe

6 tablespoons butter, melted & divided
½ cup packed light brown sugar
½ cup chopped pecans
2 refrigerated pie crusts (you can thank me later ladies)
1 cup granulated sugar
1/3 cup all purpose flour
¾ teaspoon cinnamon
5 large Granny Smith apples, or other firm apples,
peeled, cored and cut into ½ inch slices
If you have an apple, peeler, corer machine now is the time to use it!

Preheat the oven to 375.

Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment or waxed paper. Coat the paper with cooking spray also.

In a small bowl combine 4 tablespoons of melted butter, the brown sugar and the pecans. Mix well and spread evenly over the bottom of the pie plate. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside.

In a large bowl, combine the granulated sugar, flour, cinnamon and the remaining 2 tablespoons of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the piecrust.

Place the second crust over the apple mixture. Trim and fold the edges together to seal. Cut some slits in the top of the crust for venting.



Bake 1 to 1 ¼ hours or until crust is golden brown. Preparation Tip: To make sure you don’t have to do any cleanup, position a cookie sheet on the bottom oven rack to catch any juices that may leak from the pie while it’s baking. Mine did drip!

To invert the pie. I placed a plate that was larger than the pie on top of it and just flipped it over. Remove the pie plate then gently lift the paper. Allow to cool. Or if you can't wait, let it cool just a bit and dig in while it's still warm.