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Apple-Walnut Upside-Down Pie

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Apple pie flipped upside down so the brown sugar and walnuts melt into a sticky praline-style topping over a flaky double crust. Inverted onto a platter for the reveal.

YIELD

1 pie

PREP

15 min

COOK

45 min

READY

60 min

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.

Ingredients

2 2
EACH EACH PIE SHELL (9 INCH)
¼ 59
CUP ML BROWN SUGAR
firmly packed *
2 30
TABLESPOONS ML MARGARINE
or butter, melted
½ 118
CUP ML WALNUTS
chopped
4 946
CUPS ML APPLES
pared and sliced
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
2 30
TABLESPOONS ML LEMON JUICE
1 5
TEASPOON ML CINNAMON
ground

Directions

Preheat oven to 400.

In 9 inch pie pan, combine brown sugar, margarine and walnuts.

Carefully place one crust on top of sugar/nut mixture; trim even with edge of pie pan.

Combine remaining ingredients and put into pie crust.

Cover with remaining pie crust; trim even with edge of pie pan.

Fold crust edge inward toward center of pie; seal edges with water.

Prick top of crust to vent; place on foil-covered baking sheet.

Bake 40 to 45 minutes or until golden brown.

Let stand 2 minutes.

Carefully run knife tip around plate to loosen pie.

Invert onto serving platter.

Serve warm with ice cream of whipped cream.

* not incl. in nutrient facts Arrow up button

Comments


Anne

Is there no additional sugar to add? I received this recipe from a friend, but it contained 2/3 cup of sugar in recipe. Was it accidentally omitted from the recipe here?

 

 

Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 547 59% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 484mg 20%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 14%
Sugars g
Protein 15g
Vitamin A 6% Vitamin C 14%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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