Upside Down Caramel Apple Pie


Glaze and Pastry

  • 1/4 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon corn syrup
  • 1/3 cup pecan halves, coarsely chopped
  • 1 package refrigerated pie crusts (2 crusts)


  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • Dash of ground nutmeg
  • 4 large Granny Smith apples
  • 1 tablespoon lemon juice


  1. Heat oven to 425 degrees F.
  2. Glaze: Combine brown sugar, butter and corn syrup in Stoneware 9-inch Pie Plate; spread evenly onto bottom.
  3. Chop pecans using Food Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside.
  4. Filling: Combine brown sugar, flour, cinnamon and nutmeg in 1-quart Batter Bowl; mix well.
  5. Peel, core and slice apples using Apple/Peeler/Corer/Slicer; cut slices crosswise in half. Place apple slices in Classic 2-quart Batter Bowl; sprinkle with lemon juice.
  6. Layer half of the apples in pastry-lined Pie Plate; sprinkle with half the brown sugar mixture. Repeat layers.
  7. Place remaining crust over filling. Fold edge of top crust under edge of bottom crust; flute edge. Cut several slits in top crust.
  8. Bake for 50 to 60 minutes or until golden brown. Let stand 5 minutes.
  9. Loosen edge of pie from Pie Plate; carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping from pie plate onto pie.
  10. Cool for at least 1 hour before serving.

Recipe credit: Pampered Chef