Apple-Walnut Upside-Down Pie

This is a double-crust apple pie with a clever twist: the brown sugar, butter, and chopped walnuts go into the bottom of the pan first, the crust gets layered over them, and the whole thing bakes upside down.

When you flip the pie after a brief two-minute rest, that sugar-nut mixture has caramelized into a glossy praline-style topping that coats the top crust. It’s the same trick a tarte tatin uses, just with American sensibilities.

The apple filling stays simple. Pared and sliced apples, a little flour to soak up juice, lemon to keep them bright, and cinnamon to warm things up. The lemon is what stops the filling from going flat and sweet, so don’t skip it.

The flip is the moment of truth. Run a knife tip around the edge to release the pie, place a platter on top, and invert in one confident motion. Hesitation is where pies break.

Chef Tips

• Use a firm baking apple like Granny Smith, Honeycrisp, or Braeburn that holds shape through 45 minutes in the oven.
• Line the baking sheet with foil. The sugar mixture often bubbles over and burns onto the pan.
• Prick the top crust generously so steam vents and the caramel layer sets properly.
• Serve warm with vanilla ice cream so the cold cream hits the hot praline crust.

Variations

• Swap walnuts for pecans for a deeper, more buttery praline note.
• Add a tablespoon of bourbon to the brown sugar layer before assembling for a Southern accent.
• Mix in a half teaspoon of cardamom with the cinnamon for a Scandinavian-leaning spin.