Topsy-Turvy Apple Pie

Recipe GLPR09df9a2a7fa0f1

Dessert

70 min

Servings: 10

Oven

SNAP eligible

A stunning inverted apple pie with a caramelized pecan crust on top. Fresh sliced apples tossed with warm spices and brown sugar fill this classic American dessert. When flipped onto a serving plate, the buttery pecans and caramelized sugar create a beautiful crowning layer—a showstopper that's both elegant and delicious.

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Ingredients

5 large apples, peeled, cored, and sliced

1/4 cup unsalted butter

1/2 cup packed brown sugar

1/2 cup pecan halves

1/2 cup white granulated sugar

1 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 tablespoon fresh lemon juice

1 pinch salt

2 (9-inch) unbaked pie shells

Directions

Preheat your oven to 400°F (200°C).
Coat the bottom and sides of a 9-inch pie plate with the softened butter. Arrange the pecan halves flat-side down in an even layer across the buttered surface, pressing gently to adhere. Sprinkle the packed brown sugar evenly over the nuts, then place one pie shell directly over the sugar layer, pressing gently to seal.
Place the sliced apples in a large mixing bowl and drizzle with lemon juice, tossing to coat.
In a small bowl, combine the flour, white sugar, cinnamon, nutmeg, and salt.
Sprinkle the spice mixture over the apples and toss thoroughly until all apple slices are evenly coated.
Spoon the seasoned apples into the pie plate in an even layer. Top with the second pie shell, then crimp and seal the edges by pressing with a fork or your fingers. Cut 4–5 small vents into the top crust to allow steam to escape during baking.
Bake in the preheated oven for 50 minutes, or until the crust is golden brown.
Remove the pie from the oven and let it cool for 5 minutes. Place a large serving plate upside down over the top of the pie, then carefully and confidently invert the pie onto the plate. Gently lift off the pie pan to reveal the beautiful caramelized pecan crust on top.