Upside Down Pecan Apple Pie Recipe + (VIDEO)
This, my friends, is an apple pie like no other! Upside-Down Pecan Apple Pie is a self-glazing, award-winning pie that is sure to please any crowd. If you like pecan pie and apple pie, you’re going to want this apple pie recipe!
Whether you champion apple dishes or pecan goodies we’ve got you covered! The cooler weather ahead has me craving Easy Apple Crisp, Apple Pie Bars, and Apple Pie Crepes. And for pecan lovers like me, Butter Pecan Cookies, Chocolate Pecan Pie Bars, and Pecan Pie Gooey Butter Cake.
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This is my all-time favorite way to make apple pie!! 25+ years ago, I stumbled across the award-winning, upside-down pie recipe in a Pillsbury Pie Cookbook. Apple pecan upside-down pie has won several pie contests over the decades since its national debut as Pillsbury’s 1951 Bake-Off winner.
Table of Contents
Why We Love This Upside-Down Apple Pie With Pecans
I was hooked the first time I made this upside-down pie recipe; it was love at first bite.
- Pecan apple pie is self-glazing, utterly unique, and delicious.
- Using refrigerated pie crusts is a real time saver!
- No fancy pie crust skills are needed.
- Upside down apple pecan pie recipe uses simple ingredients, easy to make, and is gorgeous to look at!
- Award-winning apple upside-down pie will win the hearts of any crowd.
Ingredients For Upside Down Pecan Apple Pie
Pecan pie lovers and apple pie fans alike are enchanted with this unique upside-down twist on apple pie.
- Chopped Pecans – added crunch for the upside-down sweet sticky glazed topping.
- Brown Sugar – be sure to firmly pack when measuring for the caramelized glaze.
- Butter – melted
- Package Refrigerated Pie Crusts – I Prefer Pillsbury All Ready Pie Crust, or you can make your own pie crust. Just note you need 2 pie crusts.
- Flour – All-purpose is fine
- Apples – peeled and sliced. I prefer tart Granny Smith and Braeburn apples.
- Sugar – white granulated sugar
- Cinnamon – mixed with sugar is commonly used to flavor apples, as in this upside-down pecan apple pie.
- Nutmeg – is a popular spice available both whole and ground. It is known for its warm, nutty flavor, making it the perfect addition to this pecan apple pie recipe.
How To Make An Upside Down Apple Pecan Pie
This pie is a must for Thanksgiving dessert!! Grab a 9-inch pie plate, baking sheet, mixing bowl, and a wire cooling rack, and you are good to go!
(full printable recipe at the end of this post)
- Combine pecans, butter, and brown sugar in the pie pan.
- Press and mold the pie crust over the pecan mixture and dust with flour.
- Lightly mix apples, sugar, flour, cinnamon, and nutmeg. Spoon the apples into the crust-lined plate.
- Top with the second pie crust, flute, then cut a few slits on the top.
- Set the pie on a baking sheet and bake for 40-50 minutes or until the crust is golden brown.
- Cool on a wire rack for 5 minutes. (And get ready for the fun part!)
- Hold a serving plate over the apple pecan pie and carefully invert the hot pie, and carefully remove pie plate. Some nuts may remain in the pan, replace on the pie with a knife. (you will want to use oven mitts for this).
- Cool at least 1 hour before serving.
Recipe Notes & Tips
- Try using a combination of apples that suit your taste for more complex and layered flavors in baked apple desserts.
- Choose apples for your upside-down apple pie that hold their shape and won’t turn to mush.
- Besides using a cookie sheet to catch boilovers from the upside-down apple pecan pie, go ahead and line it with foil or parchment for a quick and easy clean-up. (keep that oven clean, people!)
- For a visually stunning upside-down apple pie, arrange pecan halves in a design and use chopped pecans to fill the areas that aren’t covered.
How To Store This Upside Down Apple Pie
Since this pie can be kept covered on the counter for a couple of days, it’s a great make-ahead Thanksgiving dessert. Put it in the fridge if you are more disciplined than me and want to stretch this treat out as long as possible, but honestly, we never have any leftover.
Serving Suggestions
- Upside-down apple pie is a must for a Thanksgiving dessert table, right alongside the pumpkin pie.
- What’s apple pie without a scoop of vanilla ice cream?!!
- Besides the unique presentation, it’s pretty much a self-contained one and done. It’s so good it doesn’t require much besides a good cup of coffee and a fork!!
Variations/Popular Substitutions & Additions
One of my favorite things about fall is new apple crops and pulling out baked apple recipes that have been tucked away since last year. Just remember, the best apples for apple pies are the ones you enjoy eating in an apple dessert.
- Although I recommend Granny Smith or Braeburn Apples for their bright tart flavor, tangy-sweet Pink Lady or cidery Winesap are delicious options.
- If you prefer, you can make your own pie crust; just double the recipe.
- Opt for tapioca, arrowroot, or cornstarch if you’re not keen on using extra flour as a thickener in an apple pie.
- Craisins or golden raisins might shake somebody’s tree, but it won’t upset the apple cart! (Or should I say turn it upside-down?!)
Apple Pecan Upside Down Pie FAQs:
The answer is no, but it is a common question that’s asked a lot. The pecans and the crust glaze and meld together, so the crust becomes part of the topping. Upside-down apple pecan pie is more like a one-crust pie after it is baked. Trust me on this!! I’ve made this pie more times than I can count over the last 25+ years, and I’m ALWAYS asked for the recipe!!
While leaving the skin on can add color to your apple pie, the peel can become tuff when baked in your pie. Peeling your apples will yield a softer filling, so I recommend peeling apples for pie.
There’s actually no wrong way to cut apples for apple pie. Peel and thinly slice the apples (about 1/4-inch thick) for a soft filling. Alternately chop the peeled apples into chunks for a chunkier filling. Either way, try to uniformly slice or dice your apples for pie, so they cook evenly.
It’s best to let your pie cool on a wire cooling rack, to allow air to circulate. A pecan apple upside-down pie should cool for about an hour so everything has time to set. If you cut in too early, it’s more likely to fall apart.
Fuji, Gala, McIntosh, and Red Delicious are not good apples for pie baking. They are too soft and won’t withstand a long baking time.
Granny Smith and Honeycrisp are firm and crisp varieties that are popular and have long been considered the favorites to use in apple pie and apple crisp.
Wrap the cooled pie completely in aluminum foil. Then place the wrapped pie on a baking sheet and cover the pan and pie with foil to secure.
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This Upside-down Pecan Apple Pie will be the coveted dessert at your Thanksgiving or Christmas dessert table!
Originally posted in October 2009. UPDATED November 2018 and September 2023. We spiffed up this post with more information and 1 change to the recipe: I now use white chili beans in place of cannellini beans.
Upside-Down Apple Pecan Pie
This self-glazing, award-winning Upside-Down Apple Pecan Pie is sure to please any crowd. It's an apple pie like no other!
Ingredients
- 1 cup chopped pecans
- 1/2 cup firmly packed brown sugar
- 1/3 cup butter, melted
- 1 box of package refrigerated pie crusts (I prefer Pillsbury All Ready Pie Crust or you can make your own pie crust)
- 1 teaspoon flour
- 6 medium apples, sliced & peeled (I prefer Granny Smith and Braeburn apples)
- 1/4 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Instructions
- Heat oven to 375°F
- Using a 9-inch pie plate, combine pecans, brown sugar and butter; spread evenly over bottom of pan.
- Place bottom pie crust over pecan mixture in pan. Press crust down around sides of pan and sprinkle with 1 teaspoon flour.
- In large bowl, combine apples, sugar, flour, cinnamon and nutmeg. mix lightly. Spoon into pie crust-lined plate.
- Top with second pie crust, and flute. Cut 4-5 slits in top crust, for steam to escape. Place pie plate on cookie sheet and bake at 375° for 40-50 minutes or until crust is golden brown.
- Remove pie from oven, and cool on wire rack for 5 minutes. Place serving plate over pie and carefully invert hot pie. Remove pie plate. Some nuts may remain in pan, replace on pie with a knife
- Cool at least 1 hour before serving.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 406Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 20mgSodium: 155mgCarbohydrates: 51gFiber: 5gSugar: 33gProtein: 3g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
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Wow! Looks amazing! Thanks for sharing!
My husband and I were at a dinner last night at a friend's home and she served this wonderful pie! It was a true delight! I have saved this recipe and will be using it soon. Thanks for sharing. Blessings!
My husband and I were at a dinner last night at a friend's home and she served this wonderful pie! It was a true delight! I have saved this recipe and will be using it soon. Thanks for sharing. Blessings!
All I can say is, WOW! I have to try this!
Found you on foodgawker.
All I can say is, WOW! I have to try this!
Found you on foodgawker.
O.K. So this is only the third pie I’ve looked at since the 2010 Party started. I can see already that I’m going to have a heck of a time deciding which pie to make next at my house. Stunning looking pie you’ve made here.
I love that this is served upside down!
SOLD!!! Will have to add this to the Thanksgiving Table. Yummy!
This recipe looks so neat. I’ve never seen anything like it. And it looks yummy to boot.
I have never seen this before…I most definitely must try this. Thank you!!
Looks so yummy! I have to try this!
Found this pretty recipe last night when looking to make something with pecans for a lunch party at work. Well let me tell you…. it was super easy to make, as beautiful as the picture AND tasted wonderful. I’m back on the site today to copy the recipe for my friends!
Thanks for sharing…. can’t wait to try my another one.
Isn’t that a fabulous recipe!!! I’ve been making that pie for years and never fails to impress and you can’t beat how easy it is!!
Thanks for taking the time to comment!
When do you flip it over into the second serving dish?
Sooooooo how do you keep the glaze and nuts from sticking to the pie plate as they did in the one I made.. 🙁
I’ve never greased the pie plates, but you could. My guess is, it may have cooled too long in the pan before inverting. The good news is, if any of it sticks to the pie pan, just use a spoon or spatula to scoop it out and put it on the pie 😉
What do you use the 1 tsp of flour for ?
it’s used as a thickener for the juice in the apples
To dust the first pie crust you lay down over the pecans
So I’m a bit confussed, it says 1 teaspoon flour and then 2 Tablespoons flour… does all that go into the apples? Or is the 1 teaspoon used to dust your pie crust?
the first teaspoon of flour is used to sprinkle over the bottom pie crust, sometimes i dust both sides of the crust with flour. It’s an optional step, so it wont make a huge difference if you don’t do it, it just helps because of the sugar in the bottom of pan (topping)
The second 2 T are used with the apple filling to thicken the juice from the apples
I tried this tonight, twice and both times the pecans stuck to the top of the pan so bad that it tore the crust off the top as well, but it did taste good.
This was SO delicious!! Big hit. Fixing for the Holidays. Thank you for the recipe.
I made this today and it turned out perfect, I use my own recipe of pie crust… making it again for thanksgiving, a big hit!
Oh and additionally. .. I did butter the ENTIRE pie pan very very well as I do with all pies, then put the pecans, brown sugar, melted margarine in
Do you need a deep dish pie plate, or will a regular one do?
This was so easy and fun to make! And it smelled so so yummy! Will do agian. Looks awesome!
Can you freeze this pie? If yes, how do you do that? Do you cook it first or leave it uncooked? Thanks!
Does this pie have to be flipped the same day it is baked? Can I bake it one day and flip it the next?
if you want to do that, I would cut a round piece of parchment paper for the bottom of the pie pan, so it will all come out once it’s cooled. Generally I don’t do that, because I flip it while it’s warm, and you can scrape out any that stick to the pan and put on top. But if the pie cools completely, it may be a lot harder to get it out. With the parchment on the bottom, it should come out then you just remove the parchment from the top of the pie.
Can this pie be frozen? If so, would you assemble and freeze before baking, or go ahead and bake, freeze, then thaw/warm?
thanks I just fixed it – they must have changed the url over the years 😉
I have been making the original pie for nearly 25 years and is most definitely a family favorite! I have also found if I put a piece of aluminum foil under the pie before baking, it helps with clean up in case of boil overs. I have also made it with stevia to help cut down on the sugar for my diabetic husband and didn’t notice a difference in taste. Did not care for it made with any of the other sugar free options, but the husband couldn’t tell the difference. I hope everyone enjoys the pie!
How do I get recipe
An awesome ingredient is to add chopped toffee candy to the pecans, and maybe some in the apples
a delicious added ingredient is to add chopped or crumbled toffee candy to the pecan mixture…maybe some mixed into the apples
the recipe states both margarine and butter. which are you using?
I’ve used both. I used to use margarine, but the last several years, I only use butter
Can pie filling be used to make this pie or do you need fresh apples?
I’ve never made it with pie filling. If you do, let us know how it turns out!
This is the BEST pie ever….We found it and my husband made it for our Thanksgiving dinner while I was at work, and it came out perfect. He was so proud. He made it again for Christmas…Last night I made it for our St. Patrick’s Day dinner….THIS is a keeper and we will make it often….Wouldn’t change a thing..
I have made this pie for years with raves from all who tasted it. For the bottom of the pie plate I use the butter cut into the brown sugar then press into the plate. Next I use pecan halves arranged in a circular pattern. I continue on with the recipe, baking till apples are translucent. I cool in the plate for 15 mind and the turn out onto a platter. It’s a beautiful presentation. The pie is loved by all ????
Just came across this recipe on my facebook feed. Made it this afternoon. It was AMAZING! Followed the directions exactly as written and had no problems with inverting it. I will definitely be making it again. Other than peeling and slicing the apples, this couldn’t be easier.Molly
IN CASE, there were any leftovers,????, what is the recommended storage method? Thanks!
This pie was so delicious. Followed the recipe exactly and everyone loved it. Thank you.
Thank-you for posting this! I had cut it out of a pillsbury pie crust box years ago. My family loves it. I am not by my recipes this year, so thought I would look on here. You saved the day!
This looks so yummy (( love apples )) will be making this very soon thankyou for the recipe
I made this today, using the apples we grow in our yard – they may be braeburn? (Not sure, I didn’t plant it!) Anyway, the pie turned out beautifully. I think the pastry was a bit under-cooked for it to hold its shape, so I might increase the temperature slightly next time (because there will definitely be a next time!) and try to crisp up the pastry a bit more. But an excellent flavour, the pecan layer is to-die-for-decadent. Lovely, thanks for posting this!.
Can this be made ahead? Or does it need to be made the same day as being served? I am for a day and a half before taking to a pot luck, will it serve okay? Or will it be mushy? A standard apple pie would keep, but I am concerned because this one will be sitting on its crust?
it’s probably best served the same day – I’ve never made it ahead of time really, other than the night before. Let us know how it turns out if you do!
Can anyone tell me if this recipe requires a deep dish pie pan?
I have this pie in the oven right now & somehow I had double the amount of apple that would fit in the pan. ??♀️
I just found this recipe for Upside-down Apple, Pecan pie,this pie recipe look so good can’t wait
to make one for my husband.Thank you for sharing.
After taking it out of the oven and putting it on a rack to cool, do I flip it when the pie pan is just warm to the touch?
I want to make this, it looks so good!
Thanks for the recipe!
Kathy
Remove pie from oven, and cool on a wire rack for 5 minutes. Place a serving plate over pie and carefully invert hot pie. Remove pie plate. Some nuts may remain in the pan, replace on the pie with a knife
My pecan mixture burned in the bottom of the pan. Not sure if it was just my oven or what.
If I am making the evening before a work potluck, how do I store? Should it go in fridge? Or just loosely cover on countertop?
fruit pies made with sugar can be stored at room temperature for up to two days- so you’re good to keep it on the counter
Thanks so much! Whay a pie???!!!😘
I HAVE A QUESTION CAN YOU COVER PIE PLATE WITH PARCHMENT PAPER SO IT WILL BE EASIER TO FLIP OVER?
I’ve never needed to do that, but I don’t think it would be a problem if you did. Enjoy!!
Can i make this the night before then bake it the next mornign?
I think you could do it by getting the pecan pie “topping” ready and put in an airtight container, and get the apple filling ready, but add lemon juice to keep the apples from turning brown. Then in the morning you can simply put it all together and bake.