Oh fall, I love you. In Florida, we don’t get much fall but what we get inspires me to bake and bake I do. Cinnamon, pecans, sugar, apples. All favorites and when married, well, let’s just say it’s a marriage made in heaven.
This is my new most favorite dessert. I’m a pie person so I’m always on the lookout for easy yet impressive pies. Well, I discovered this fabulous pie on the Noble Pig blog and I have given it my own Kitchen Princess spin. I made it for the first time last week and served it to my guests and needless to say, they were both impressed and delighted! So, here you go!
Gorgeous organic apples from the farmer’s market!
Here is the finished pie – gooey caramel and crunchy pecans on top of sweet and spicy apple pie!
I always use 3 types of apples in my apple pie. I like the different textures and levels of sweetness. Use any kinds you like but I always use Granny Smith for their tartness and then whatever else looks good to me that day.
Start by mixing together chopped pecans, melted butter and brown sugar.
Grease your pie plate, put a piece of parchment paper in it, grease the parchment and spread your topping around the bottom of the pie plate.
Roll out your pie crust and place it on top of the pecan mixture in your pie plate. It’s fine to use a refrigerated crust for this pie and don’t worry about making it look pretty. It doesn’t have to be perfectly fluted or anything like that. It’s going to be flipped over when it comes out of the oven.
Mix together your apples, sugar, cinnamon, lemon juice and pile high in your pie plate.
Put your top crust on, sealing the edges as you go. Make a couple of slashes in the top to let the steam escape.
Fabulous, don’t you think? It’s an easy recipe and trust me, everyone will think you are a princess if you bring this to a party!
Kitchen Princess Upside Down Apple Pie
- 4 tablespoons melted butter
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 2 1/2 pounds assorted apples (about 5-7), peeled (optional – I don’t peel my apples) and cored and cut into wedges about 1/2 inch thick
- 1 cup granulated (white) sugar
- 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into bits
- 2 tablespoons water or apple cider (optional)
- 2 refrigerated pie crusts
- Coat your deep dish pie plate with cooking spray and line with parchment paper. Spray the parchment paper as well.
- Combine the melted butter, sugar and pecans together in a bowl. Mix together and spread on the bottom of the pie plate on top of the parchment paper.
- Roll out one of the pie crusts and place in the pie plate, pressing firmly against the nut mixture and up the sides of the pie plate.
- In a large mixing bowl combine the white sugar, flour, cinnamon, nutmeg and salt. Add the apples and toss it all together well.
- Add the lemon juice. If the pie seems dry, add the water or cider.
- Turn the apples into the pie plate and mound in the center. Dot with butter.
- Roll out the top crust for the pie to about a 12 inch round. Place it over the apple mixture and seal the edges. Trim the crust if you need to.
- Make a few slits in the top crust to let the steam escape.
- Bake for 1 1/4 to 1 1/2 hours in a 375 oven. The crust will be golden brown when it’s finished. Place a cookie sheet in the bottom of your oven to collect the drips. It WILL drip!
- When it’s done, remove the pie from the oven and let it cool for 5 minutes. Put a plate or platter larger than the pie on top and carefully flip the pie over. It will still be very hot so be careful. Remove the pie plate and gently peel off the parchment paper. Allow it to cool.
- You should feel very proud of yourself! I know. It’s gorgeous isn’t it!
- If you just want to use one kind of apple, that’s fine! I would suggest Granny Smith for their tartness.
- When sealing the top crust to the bottom, wet the edges and they will stick together better.
- You can peel your apples if you want to but I never do and no one seems to mind. Plus, it’s more fiber!
- I serve this slightly warm with vanilla ice cream. It would also be fantastic with homemade whipped cream. Just take a half pint of heavy whipping cream, whip it to soft peaks with a hand mixer, add 1/2 cup of sugar and a teaspoon of vanilla. Whip till it’s a tad firmer but don’t over whip or you will have very sweet butter!