Thinly sliced apples encased between two layers of flaky crust topped with caramel walnuts and a sweet glaze. It tastes like apple pie meets streusel cake.
So. . .the idea of flipping a pie upside down is a completely new concept to me. Never have I seen such a creation before. I’ll admit I was hesitant and at the same time excited over the prospects of breathing new life into my boring old apple pie routine.
If only I could pull it off.
I think I did.
This is not your ordinary, run-of-the-mill pie. It’s easier than a traditional pie because you don’t have to worry about how the crust looks. This pie is all about the layers.
You start with brown sugar, melted butter and walnuts spread over the bottom followed by crust followed by the apples and topped with another crust. After it’s baked the hot pie is flipped out of it’s deep dish pie pan onto a serving dish where that nutty bottom layer becomes the top. Genius.
A vanilla sugar glaze is then drizzled over the nutty topping. I almost skipped this last step and you might be tempted to do the same. I’m here to tell you not to. Just don’t. In some weird, magical way it works at bringing all the flavors together.
Upside-down apple pie? I love you.
This is the best apple pie that’s come anywhere near my taste buds. Ever. The sweet glaze, nutty topping, the flaky crust, and the apples. Oh the apples. How I love thee fresh from the orchard at the height of apple season. You make my pie especially delicious.
Upside-down apple pie? You forever changed apple pie for me. You are thee pie. The pie you wait all your life for. The pie you I will turn to every year. The pie I will daydream about all summer long in anticipation of the season’s first apples. The pie I will become known for – for the rest of my life.
Upside-Down Apple Pie + Me = Best Friends. Forever.
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons cold shortening
3 tablespoons cold butter
5 to 7 tablespoons ice water
7 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped walnuts or pecans
7 – 8 cups baking apples, thinly sliced about 1/8-inch thick (about 8 apples – I used Fuji)
1 tablespoon lemon juice
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons heavy cream or milk
- In a large bowl, combine flour and salt. Use a pastry blender or fork to cut in the shortening until crumbly. Repeat with the butter. Add the ice water gradually, tossing with a fork until it comes together to form a soft dough. Divide the dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate about 30 minutes.
- Preheat oven to 375 degrees F. and place a baking sheet on the bottom rack to catch any drips.
- Line a 9-inch deep-dish pie plate (or springform pan if you don’t have a deep dish pan) with heavy-duty foil or a double layer of regular foil – make sure it reaches about 2 inches beyond the rim of the pie pan.
- Spray the foil with non-stick spray or grease with butter.
- In a small bowl mix together 5 tablespoons of the melted butter, the brown sugar and nuts. Spoon it into the pie dish and spread evenly across the bottom.
- In a large bowl toss the apples with the lemon and butter. Add the sugar, flour, cinnamon and nutmeg. Toss to combine.
- On a piece of lightly floured parchment or waxed paper roll one of the disks out to about 11 inches. Use the parchment to lift it and place it over the nut mixture. Press it against the side of the pan and leave the excess pie crust overhanging the sides.
- Fill with the apple mixture by hand layering the apples as evenly as you can over the crust.
- Roll out the remaining pastry to about 10 inches. Place over the filling. Press the edges of the crust together and fold it in over the edge of the pie to seal – don’t worry about making it pretty because it won’t show in the final product.
- Bake 50-55 minutes or until apples are tender and crust is golden brown (place a piece of tinfoil over the entire pie if it starts to brown too much near the end).
- Cool for 15 minutes on a wire rack then carefully invert onto a serving platter and gently remove the foil. Allow to cool.
- In a small bowl whisk together the ingredients to make the glaze. Drizzle over the pie. Refrigerate leftovers.