Caramel apple upside-down pie

    3 hours 55 min

    This is an excellent recipe for an upside-down apple pie. With caramel and pecans, it is rich, full of apple flavour and absolutely delicious.

    3 people made this

    Serves: 8 

    • Pastry
    • 300g plain flour
    • 1/2 teaspoon salt
    • 200g cold butter
    • 6 tablespoons ice water, or as needed
    • Filling
    • 115g unsalted butter
    • 3 tablespoons plain flour
    • 100g caster sugar
    • 100g dark brown sugar
    • 60ml water
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cinnamon
    • 1 pinch ground nutmeg
    • Caramel
    • 75g butter
    • 100g dark brown sugar
    • 100g chopped pecans
    • 8 Granny Smith apples - peeled, cored and thinly sliced

    Prep:45min  ›  Cook:1hr5min  ›  Extra time:2hr5min  ›  Ready in:3hr55min 

    1. To make the pastry: Whisk 300g plain flour and 1/2 teaspoon salt together in a bowl. Cut in cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in cling film and refrigerate, at least 30 minutes.
    2. Preheat oven to 180 C / Gas 4. Line a 23cm pie tin with greaseproof paper.
    3. To make the filling: Melt 115g unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 100g caster sugar, 100g brown sugar, 60ml water, vanilla extract, cinnamon and nutmeg; bring to the boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
    4. To make the caramel: Melt 75g butter in a separate saucepan over low heat. Add 100g brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
    5. Spread pecan mixture evenly onto lined pie tin. Roll out one ball of dough; line pie tin over pecan mixture. Toss apples with filling mixture; pour into tin. Roll out second ball of dough and place over apple filling. Crimp edges of the bottom and top layers of pastry together. Cut several small slits into top pastry to vent. Place pie on foil-lined baking tray.
    6. Bake pie in the preheated oven until pastry is golden brown, about 1 hour.
    7. Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off greaseproof paper; cool for 1 hour.

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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    delicious! Took a bit to make, but worth the effort. Made the crust, refrigerated while cutting up apples and making sauces. Used 1/3 c white sugar in filling. Used jonathan apples, about 9 small ones. Used parchment paper. Baked up really nice in about 65 min 350F.  -  04 Nov 2018  (Review from Allrecipes US | Canada)


    Tastes excellent. I used parchment paper and the homemade crust took forever to cook.  -  07 Oct 2018  (Review from Allrecipes US | Canada)


    The only change was I used pre-made rolled pie crusts! This was delicious! We almost ate all the apples before they even got into the pie; definitely ensure you peel and slice extra apples if you have "helpers" wandering through your kitchen. Do be sure to turn the pie within that 15-40 minute window. I waited about 80 minutes and it was tricky to remove the waxed paper. Absolutely will make this again.  -  02 Jul 2018  (Review from Allrecipes US | Canada)