UPSIDE DOWN APPLE PIE RECIPE RECIPES

Name: Upside-Down Apple Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 6 tablespoons shortening; 2 tablespoons cold butter; 5 to 7 tablespoons orange juice; FILLING:; 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

UPSIDE-DOWN APPLE PIE RECIPE: HOW TO MAKE IT

Upside-Down Apple Pie Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
5 to 7 tablespoons orange juice
FILLING:
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

Steps:

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 : Calories 613 calories, FatContent 26g fat (10g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 270mg sodium, CarbohydrateContent 92g carbohydrate (60g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

APPLE UPSIDE-DOWN PIE RECIPE - PILLSBURY.COM

Apple Upside-Down Pie Recipe - Pillsbury.com image

Put a twist on your family's favorite dessert with this fun and easy Apple Upside-Down Pie. This unique take on traditional apple pie gets an added crunch from a sweet caramelized brown sugar pecan topping. Best of all, Pillsbury™ Pie Crust does all the heavy lifting, so you can prep your upside-down apple pecan pie in 25 minutes. Nothing makes any occasion feel extra-special like a downright delicious upside-down pie

Provided by Pillsbury Kitchens

Total Time 2 hours 10 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1/3 cup packed brown sugar
2 tablespoons butter, melted
2/3 cup chopped pecans
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 cups thinly sliced, peeled tart apples (about 4 medium apples)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

Heat oven to 375°F. In small bowl, mix brown sugar and melted butter. Spread evenly in bottom of ungreased 9-inch glass pie plate; sprinkle with pecans. Place unrolled pie crust over mixture, allowing excess crust to hang over sides.
In large bowl, gently mix apples, granulated sugar, flour, cinnamon and nutmeg; spoon onto crust in pie plate.
Top with second unrolled pie crust. Press edges of crust together, fold under and crimp. Cut slits in several places in top crust. Place pie plate on foil-lined rimmed baking pan.
Bake 50 minutes. If necessary, cover crust edge with strips of foil to prevent excessive browning; continue baking 10 to 15 minutes longer or until apples are tender and crust is golden brown. Cool on cooling rack 10 minutes. Carefully turn pie upside down onto heatproof serving plate. Remove pie plate; replace any pecan mixture. Cool at least 30 minutes before serving.

Nutrition Facts : Calories 470 , CarbohydrateContent 65 g, CholesterolContent 20 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 36 g, TransFatContent 0 g

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APPLE-PUMPKIN UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT

We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Cuisine North America, New England
Calories 278 calories per serving

Preheat oven to 350°. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet or pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.

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The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.
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Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

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Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 2 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan. Serve cake warm.

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PEACH UPSIDE-DOWN CAKE RECIPE - NYT COOKING

Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on the oven feels impossible. It's best the day it's made, and kept unrefrigerated. One note: Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.
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Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.

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UPSIDE-DOWN CINNAMON-APPLE COFFEE CAKE RECIPE - PILLSBURY…

Top off cinnamon rolls with apples before baking for a simple fall twist on sticky buns.
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Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.

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UPSIDE-DOWN CINNAMON-APPLE COFFEE CAKE RECIPE - PILLSBURY…

Top off cinnamon rolls with apples before baking for a simple fall twist on sticky buns.
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Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.

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Preheat oven to 350° and grease a 9” round cake pan with cooking spray. In a small saucepan over medium heat, melt brown sugar, butter, vanilla, cinnamon, and salt. Cook until slightly thickened, 2 minutes. Pour caramel sauce into prepared pan and layer apples on top. Pour batter over apples and bake until a toothpick inserted into the middle comes out clean, 1 hour. Let cool in pan 15 minutes then invert onto a cooling rack and let cool completely before slicing.

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UPSIDE-DOWN APPLE PIE RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 613 calories per serving

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.

See details

APPLE UPSIDE-DOWN PIE RECIPE - PILLSBURY.COM

Put a twist on your family's favorite dessert with this fun and easy Apple Upside-Down Pie. This unique take on traditional apple pie gets an added crunch from a sweet caramelized brown sugar pecan topping. Best of all, Pillsbury™ Pie Crust does all the heavy lifting, so you can prep your upside-down apple pecan pie in 25 minutes. Nothing makes any occasion feel extra-special like a downright delicious upside-down pie
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Bake 50 minutes. If necessary, cover crust edge with strips of foil to prevent excessive browning; continue baking 10 to 15 minutes longer or until apples are tender and crust is golden brown. Cool on cooling rack 10 minutes. Carefully turn pie upside down onto heatproof serving plate. Remove pie plate; replace any pecan mixture. Cool at least 30 minutes before serving.

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Preheat oven to 350°. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet or pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.

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CARAMEL-APPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.C…

Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

See details

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PE…

From foodnetwork.com
Reviews 4.8
Total Time 50 minutes
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When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.

See details

UPSIDE-DOWN APPLE-SPICE CAKE RECIPE - BETTYCROCKER.COM

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 2 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan. Serve cake warm.

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PEACH UPSIDE-DOWN CAKE RECIPE - NYT COOKING

Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.

See details

UPSIDE-DOWN CINNAMON-APPLE COFFEE CAKE RECIPE - PILLSBURY…

Top off cinnamon rolls with apples before baking for a simple fall twist on sticky buns.
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Reviews 4.5
Total Time 1 hours 0 minutes
Calories 290 per serving

Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.

See details

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