Caramel Apple Upside-Down Pie

    3 hours 55 minutes

    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.

    2 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

    Preparation:45min  ›  Cook:1hour5min  ›  Extra time:2hours5min cooling  ›  Ready in:3hours55min 

    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. Cover in cling wrap and refrigerate, at least 30 minutes.
    2. Preheat oven to 180 degrees C. Line a 23cm pie tin with non-stick baking 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 baking paper; cool for 1 hour.

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    Reviews in English (4)


    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 USA and Canada)


    Everyone gobbled it up!!! Used 6 gramny smith instead of 8 and I also used packaged pie crust. The family was ao impressed and it was a great change over basic apple pie!!!  -  22 Nov 2017  (Review from Allrecipes USA and Canada)


    This pie is amazing! I brought it to a friend's house last night and it was a hit! The only thing I changed was I used 4 Granny Smith apples and 4 McIntosh apples. I like the different textures of the apples and the sweet and tart. It is a beautiful pie! I also used store bought pie crust because I didn't have time to make home-made. I will definitely make this pie again!  -  29 Oct 2017  (Review from Allrecipes USA and Canada)