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Upside-Down Apple Pie

This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. —Susan Frisch, Germansville, Pennsylvania
  • Total Time
    Prep: 30 min. + chilling Bake: 50 min. + cooling
  • Makes
    8 servings


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons shortening
  • 2 tablespoons cold butter
  • 5 to 7 tablespoons orange juice
  • 6 tablespoons butter, melted, divided
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 8 cups thinly sliced peeled tart apples (about 1/8 inch thick)
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons orange juice


  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes.
  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.
  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
  • On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture.
  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary).
  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.
Nutrition Facts
1 slice: 613 calories, 26g fat (10g saturated fat), 31mg cholesterol, 270mg sodium, 92g carbohydrate (60g sugars, 4g fiber), 5g protein.

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  • darlyn29
    Dec 8, 2020

    This pie is EVERYTHING! My dad is a huge fan of apple pie so I made this for him. I'm not a baker by any means but this pie turned out great! I did it as directed other than I used pre-made pie crusts because again- I'm not a baker. ;) It turned out great and I'd say it would even be better if you make your own crusts. It did save some time though! Great recipe to hold on to.

  • JMartinelli13
    Mar 14, 2018

    Had to omit the pecans due to allergies, but it was still amazing! Loved the orange in the crust.

  • Stephanie
    Dec 11, 2017

    This crust is the original Sardi's Pastry Recipe! Delicious! I did two layers of apples mixture, instead of the pecans, and made in a 9x12 pan. Wonderful!

  • denstone
    Sep 14, 2016

    I love the idea of the orange juice in the crust instead of water! I will have to try that.

  • sdsparkles
    Feb 7, 2016

    My family has not stopped asking me to make another one. It was gone in 1 day!

  • love2cook54
    Oct 10, 2015

    All I have to say is I have never been a fan of apple pie, but I decided to make this because my husband is, and it was amazing!! I have my 2nd one this week baking right now to take to a friends house tonight. The only thing I changed was I used milk in the glaze instead of orange juice. But the crust was the best! Some other reviews said that the top didn't get dark enough when flipped, but I used dark brown sugar and the top looked fine. Thanks so much for this wonderful recipe!!

  • Birdbrain777
    Sep 27, 2014

    This is my family's new favorite apple pie. It was delicious! I had to stop my kids from eating a second piece.

  • breadmaker22
    Mar 25, 2014

    This pie is so much better than classic apple pie...and that's the verdict of a family that loves classic apple pie!Since I don't have a deep-dish pie pan, I used a standard 9-inch pan and ended up using only 5 cups of apples, but I kept the amounts of the spices the same and it was fine.A word of advice: put a pan or cookie sheet under the pie while it drips a lot, and it could get messy to clean up!

  • mlc311
    Nov 26, 2013

    This pie was fantastic! I tried flipping it upside down but then realized that I didn't have the ingredients for the glaze so I put it right back in the pie plate, right-side-up so it was less messy and easier to serve. It was wonderful even that way! I think I will serve it that way from now on and save a little on those extra calories :)

  • dyoder1957
    Oct 20, 2013

    awesome apple pie that makes you drool for more. I put a layer of prepared caramel you use for apple dip as a layer in the apples. Gave it a caramel apple flavor. Love this pie