About this recipe: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.
300g plain flour
1/2 teaspoon salt
200g cold butter
6 tablespoons ice water, or as needed
115g unsalted butter
3 tablespoons plain flour
100g caster sugar
100g dark brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 pinch ground nutmeg
100g dark brown sugar
100g chopped pecans
8 Granny Smith apples - peeled, cored and thinly sliced
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Method Prep:45min › Cook:1hr5min › Extra time:2hr5min › Ready in:3hr55min
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.
Preheat oven to 180 C / Gas 4. Line a 23cm pie tin with greaseproof paper.
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.
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.
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.
Bake pie in the preheated oven until pastry is golden brown, about 1 hour.
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.