Guest post from Brigette Shevy
Just when you thought apple pie couldn’t get any better… it does! Not only does this pie look impressive, it tastes amazing, too.
This twist on the classic apple pie is probably my very favorite apple pie of all time. And no, it’s not even close to low-fat, but let me assure you that it’s worth every blissful calorie! One taste of the caramelized pecan-studded crust, and you may never be able to settle for regular apple pie again.
We served a pie similar to this at a Victorian tea room that Crystal and I waitressed at for several years (a loooong time ago!), and it was always a favorite on the menu during the fall.
This is my adaptation of that recipe.
Although this pie would be a fabulous addition to your Thanksgiving menu, there’s no need to wait until then to enjoy it!
Upside-Down Praline Apple Pie
Makes one 9-inch pie
Ingredients:
- 3 Tablespoon salted butter
- 1/3 cup packed brown sugar
- 1/3 – ½ cup chopped pecans
- 1 ½ Tablespoons maple syrup or honey
- Pastry for a 2-crust pie, homemade or store-bought
- 4-5 cup peeled thinly sliced apples
- 1 Tablespoons lemon juice
- 1/3 cup sugar
- 1 Tablespoon flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- 1 Tablespoon butter, melted
Directions:
Preheat the oven to 400 degrees. Melt the 3 Tablespoons butter in a deep dish* 9-inch pie pan. Sprinkle with brown sugar and pecans and drizzle with maple syrup. Top with one of the pie crusts (rolled to an 11” circle).
Mound apple slices into crust and sprinkle with lemon juice. Combine sugar, flour, cinnamon, nutmeg, and salt. Sprinkle of top of the apples. Drizzle with melted butter.
Lay the remaining pie crust on top. Fold the edges of the crust together and crimp to seal. Pierce top with a fork.
Bake on the middle rack of the oven at 400 for 15 minutes. Reduce heat to 325 degrees and continue baking for an additional 35-40 minutes.
Remove from oven and let cool on a wire rack for 10-15 minutes (no longer!). Loosen sides with a knife. Turn upside down onto a large serving platter.
This is fabulous served warm with ice cream!
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
Other posts in the A Week of Apple Recipes series
- Apple Peanut Butter Muffins
- Apple Crisp Pizza
- Double Apple Whole-Wheat Scones with Caramel Glaze
- Baked Apple & Brown Rice Casserole
- Upside-Down Praline Apple Pie
- 10 Apple Recipes You Should Try
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{ 19 comments... read them below or add one }
That looks amazing.
That looks so delicious! I can’t wait to try it!
Looks amazing! I wonder if you could substitute something else (like a brown sugar crumble) for the pecans on the bottom of the crust? I’d love to make this but I’m the only one in the family who can eat tree nuts!
There are times I wish my son wasn’t highly allergic to tree nuts… and this is one of them. I feel your pain :-p
I’m allergic too. I was thinking I could sub some oatmeal for the pecans. That’s what I do in sweet potato casserole.
If you left out the nuts completely, it would still be good. The brown sugar/butter/syrup mixture turns all caramel-y, so you would just be missing the praline part. It’s already sweet, so I’m not sure if adding a brown sugar crumble would be sugar overload or not.
In place of the pecans, (if you want that crunch factor), you could maybe try toasted oats, slightly crushed cornflakes, or maybe granola (which again, might be too sweet). Let me know if you try something and you like it!
We can’t do tree nuts in our home either. I’m going to try this with sunflower seeds. I substitute sunflower seeds for most things that call for tree nuts with fairly good results. Will see how it turns out.
Ummmmm, apple pie is my fave!!
Oh, and I heard about your book from My Home Tableau blog!
Yum!! This recipe is very similar to one I make except the recipe I use has orange juice in the crust (and maybe the filling too, I can’t remember). Upside Down Apple pie always gets rave reviews and is gone in a flash! You won’t regret making it.
I’ve never heard of using orange juice in a pie crust (have heard of, but not tried yet, apple juice). Now I want to try it!
I think the orange juice really adds to this pie! Here’s the recipe (very similar to yours) that I’ve used: http://www.tasteofhome.com/recipes/Upside-Down-Apple-Pie
I’ve never heard of anything like this…sounds so yummy!
Is this best when eaten warm?
You can eat this any temperature. It’s probably a personal preference thing – different people would say different things as to what is “best.”
I’ve eaten it cold, at room temperature, and warm, depending on what kind of mood I’m in!
um, it may be that I am on a diet, but that looks like the best recipe EVER……completely drooling and going to go pin it….under “food I’ll eat right when I end my diet” – ha!!
Oh, it’s definitely worth ending a diet for. Ha!!
This looks so delish! I wanted to post specifically a thank you for the “Print This” tab. It makes my life so much easier!
I believe the credit for this original recipe should be attributed to Beth B. who worked at the Tea Room for several years.