Best 10 Upside Down Caramel Apple Pie Recipes

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Craving an exquisite dessert that combines the essence of apples, caramel, and pastry in perfect harmony? Look no further than the remarkable upside-down caramel apple pie. This culinary delight captivates taste buds with its blend of sweet and tangy flavors, while the intricate layering of ingredients creates a visually stunning masterpiece. As the pie bakes, the caramel and apple filling bubbles and caramelizes, infusing the kitchen with an enticing aroma that signals an unforgettable dessert experience. So, come embark on a culinary journey with us as we guide you through the steps of creating this delectable upside-down caramel apple pie, a dessert that's sure to become a cherished favorite among family and friends.

Here are our top 10 tried and tested recipes!

UPSIDE DOWN CARAMEL APPLE PIE



Upside Down Caramel Apple Pie image

Really good Apple Pecan pie.

Provided by Donna

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 pastry for a 9 inch double crust pie
4 Granny Smith apples - peeled, cored and sliced
1 tablespoon lemon juice
¼ cup packed brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
⅓ cup chopped pecans
½ cup packed brown sugar
3 tablespoons all-purpose flour
¾ teaspoon ground cinnamon

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.
  • Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.
  • Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.
  • Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 54.5 g, Cholesterol 3.8 mg, Fat 19.7 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 4.9 g, Sodium 252.1 mg, Sugar 28.1 g

UPSIDE-DOWN APPLE PIE



Upside-Down Apple Pie 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

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

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, Fat 26g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 270mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 4g fiber), Protein 5g protein.

CARAMEL-APPLE UPSIDE-DOWN CAKE



Caramel-Apple Upside-Down Cake image

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.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 15

1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 medium apples, peeled, cut into 1/2-inch wedges
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
1 cup whipping cream
2 tablespoons granulated sugar

Steps:

  • Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
  • In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
  • In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
  • 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.

Nutrition Facts : Calories 550, Carbohydrate 68 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 1 g

UPSIDE-DOWN CARAMEL APPLE PIE



Upside-Down Caramel Apple Pie image

I have been in search of a recipe for a homemade caramel apple pie to duplicate the toes curling, eyes rolling, I am going to die from sheer pleasure taste of the caramel apple pie The Fresh Market makes. (I know a mass produced supermarket pie that is to die for! I turned up my nose at it until my father made me take a bite of his and then I had to have my own.) This isn't it but it is still a very yummy caramel apple pie and it is upside-down to boot which makes it stand out from just a regular pie on a holiday table or for guests. I found this recipe in an old Pampered Chef book and have made it with great results and received many compliments and recipe requests.

Provided by JPsBarbie

Categories     Low Protein

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1/4 cup brown sugar, packed
1 tablespoon butter, melted
1 tablespoon corn syrup
1/3 cup pecans, chopped
1 (15 ounce) package refrigerated pie crusts (2 crusts)
1/2 cup brown sugar, packed
3 tablespoons flour
1 tablespoon butter, melted
3/4 teaspoon cinnamon
1 dash nutmeg
5 granny smith apples
1 tablespoon lemon juice

Steps:

  • Preheat oven to 425.
  • For glaze combine brown sugar, butter, and corn syrup and spread evenly in Stoneware Pie Plate. (These are the only pie plates I use and have never had anything but good results. Not sure if the pie will stick in a different type of pie plate.) Sprinkle pecans evenly over sugar mixture and top with 1 pie crust. Set aside.
  • For filling combine brown sugar, butter, flour, cinnamon, and nutmeg in a bowl and set aside. Peel, core, and thinly slice apples and sprinkle with lemon juice.
  • Place half the apples on pastry-lined pie plate and sprinkle with half the brown sugar mixture. Repeat layers and place remaining crust over the top. Fold edges of top crust under the edge of the bottom crust to seal and flute edges. Cut several slits in top.
  • Bake 50-60 minutes or until golden and apples are done. Let stand for about 5 minutes and then carefully loosen edges and invert pie onto serving plate. Scrape any of the remaining caramel topping onto the pie. Cool for at least 1 hour before serving.

Nutrition Facts : Calories 482.8, Fat 21.6, SaturatedFat 7.1, Cholesterol 7.6, Sodium 280.7, Carbohydrate 70.8, Fiber 5.1, Sugar 35, Protein 4.5

UPSIDE-DOWN CARAMEL APPLE PIE



Upside-Down Caramel Apple Pie image

Serve this candied apple pie upside-down to reveal the rich caramel-pecan topping.

Yield 8 servings

Number Of Ingredients 10

1/4 cup packed brown sugar
1 tablespoon butter or margarine, melted
1 tablespoon light corn syrup
1/3 cup pecan halves, coarsely chopped
1 package (15 ounces) refrigerated pie crusts, softened as directed on package
6 large Granny Smith apples (about 6 cups sliced)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon Korintje Cinnamon

Steps:

  • Preheat oven to 425°F. For glaze, combine brown sugar, butter and corn syrup in Deep Dish Pie Plate; spread evenly over bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Gently unroll one pie crust; place in pie plate, pressing into bottom and up sides. Set aside.For filling, peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices in half. In Stainless (4-qt.) Mixing Bowl, combine apples and lemon juice; toss gently to coat. Add brown sugar, flour, cinnamon and lemon zest; mix gently. Spoon filling into pie plate. Unroll remaining crust and place over filling. Fold edges of top crust under edges of bottom crust; seal and flute edges. Cut slits in top crust to allow steam to escape.Gently place Pie Crust Shield or 2- to 3-inch-wide strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is deep golden brown. Remove from oven to Stackable Cooling Rack; let stand 5 minutes. Loosen edge of pie from pie plate; carefully invert pie onto heat-resistant serving plate. Scrape any remaining caramel topping from pie plate onto top of pie. Cool at least 1 hour before serving.

Nutrition Facts :

UPSIDE-DOWN CARAMELIZED APPLE PIE



Upside-Down Caramelized Apple Pie image

This yummy pie is a low-cal version of tarte Tatin, an upside-down skillet-baked dessert. After baking, invert the dessert to reveal the caramel-coated fruit and serve it warm.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 14

1 Pastry for Single-Crust Pie (see recipe below)
0.333 cup sugar
4 teaspoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
0.25 teaspoon ground ginger
6 apples, peeled, cored, and sliced (6 cups)
0.25 cup margarine
0.333 cup sugar
1.25 cup all-purpose
0.25 teaspoon salt
0.333 cup shortening
4 tablespoon water

Steps:

  • Prepare Pastry for Single-Crust Pie, except roll dough between 2 pieces of waxed paper forming a circle about 10 inches in diameter; set aside.
  • For filling, in large bowl stir together 1/3 cup sugar, cornstarch, cinnamon, lemon peel, lemon juice, and ginger; add apple slices. Toss until apples are coated. Set aside.
  • In 10-inch oven going* skillet melt margarine. Add remaining 1/3 cup sugar and cook until mixture is golden, stirring frequently. Remove from heat. Arrange apple slices in skillet. Remove waxed paper from pastry. Place pastry atop apples. Cut slits in top of pastry.
  • Bake in a 400 degree F oven for 30 to 35 minutes or until crust is golden. Cool on wire rack for 10 minutes. Using a knife, loosen sides of crust from skillet, if necessary. Invert onto serving plate. If some of the apples stick to the skillet, lift them off with a spatula and rearrange them on top of the pie. Spoon any remaining syrup over apples. Serve warm. Makes 8 servings. Pastry for Single-Crust Pie
  • Stir together flour and salt in a mixing bowl. Cut in shortening until pieces are the size of small peas. Sprinkle water, 1 tablespoon at a time, over mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough water to moisten all of the mixture.) Form dough into a ball. Roll dough on a lightly floured surface to form a 12-inch-diameter circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. To build up the edge of the pastry, trim it to 1/2-inch beyond edge of pie plate; fold under. Flute edge as desired. Do not prick pastry.

Nutrition Facts : Calories 289 kcal, Carbohydrate 44 g, Protein 2 g, SaturatedFat 3 g, Sodium 140 mg, Fat 13 g, UnsaturatedFat 0 g

CARAMEL APPLE UPSIDE-DOWN CAKE RECIPE BY TASTY



Caramel Apple Upside-Down Cake Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, baking powder, eggs, oil, milk, vanilla extract, butter, dulce de leche, granny smith apples, vanilla ice cream

Provided by Alvin Zhou

Categories     Desserts

Yield 5 servings

Number Of Ingredients 11

1 ½ cups all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 tablespoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
vanilla ice cream

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
  • In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
  • Immediately pour the dulce de leche mixture into a round baking pan.
  • Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
  • Pour the cake batter on top of the apples and spread the batter evenly on top.
  • Bake for 25 minutes, then cool until bottom is slightly warm.
  • Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
  • Slice and serve with ice cream!
  • Enjoy!

Nutrition Facts : Calories 583 calories, Carbohydrate 81 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, Sugar 50 grams

CARAMEL APPLE UPSIDE-DOWN CAKE



Caramel Apple Upside-Down Cake image

This is truly a wonderful fall treat! It is warmly spiced, not overly sweet, and those tender, buttery caramel apples on top are a lovely touch. Serve this lightly warmed with vanilla ice cream, or call it a coffee cake and serve it for breakfast-your choice!

Provided by Rebekah Rose Hills

Categories     Upside-Down Cake

Time 2h5m

Yield 12

Number Of Ingredients 13

nonstick cooking spray
6 tablespoons unsalted butter
½ cup brown sugar
2 medium apples, cored and thinly sliced
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup white sugar
½ cup packed brown sugar
2 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract

Steps:

  • Spray an 8- or 9-inch round cake pan with nonstick spray.
  • Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
  • Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk flour, cinnamon, baking powder, and salt together in a bowl.
  • Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
  • Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
  • Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 165.4 mg, Sugar 28.6 g

SPICED UPSIDE-DOWN APPLE PIE



Spiced Upside-Down Apple Pie image

My grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. -Francine Bryson, Pickens, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

2 cups pecan halves
1/2 cup butter, melted
1 cup packed brown sugar
Pastry for double-crust pie
1/2 cup sugar
3 tablespoons all-purpose flour
1 tablespoon apple pie spice
1/2 teaspoon ground nutmeg
6 cups thinly sliced peeled tart apples
2 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly., Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges., In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm., PASTRY FOR DOUBLE CRUST PIE, Combine 21/2 cups all-purpose flour and 1/2 tsp salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3=2/3 cup ice water, tossing with a fork until the dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.

Nutrition Facts : Calories 825 calories, Fat 53g fat (23g saturated fat), Cholesterol 91mg cholesterol, Sodium 409mg sodium, Carbohydrate 87g carbohydrate (50g sugars, Fiber 5g fiber), Protein 7g protein.

UPSIDE-DOWN APPLE PECAN PIE



Upside-Down Apple Pecan Pie image

I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more. -Becky Berger, Deerfield, Illinois

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 8 servings.

Number Of Ingredients 16

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup cold butter, cubed
1/3 cup shortening, cubed
4 to 6 tablespoons cold water
PECANS:
1/2 cup packed brown sugar
1/4 cup butter, melted
1 cup pecan halves
FILLING:
1 cup sugar
1/3 cup all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon
8 cups thinly sliced peeled tart apples

Steps:

  • In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle., Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment; coat paper with cooking spray and set aside., In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down., On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edge., In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pastry to fit top of pie; place over filling. Trim and seal edges. Cut slits in pastry., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving.

Nutrition Facts : Calories 791 calories, Fat 44g fat (19g saturated fat), Cholesterol 68mg cholesterol, Sodium 483mg sodium, Carbohydrate 96g carbohydrate (53g sugars, Fiber 4g fiber), Protein 7g protein.

Tips:

  • Use a variety of apples. This will give your pie a more complex flavor and texture. Some good choices include Granny Smith, Honeycrisp, and Braeburn apples.
  • Peel and slice the apples thinly. This will help them to cook evenly.
  • Don't overcook the apples. You want them to be tender, but not mushy.
  • Use a heavy-bottomed skillet for the caramel. This will help to prevent the caramel from burning.
  • Swirl the caramel around the skillet to coat the apples evenly.
  • Use a pie crust that is slightly larger than the skillet. This will help to prevent the caramel from spilling over.
  • Bake the pie until the crust is golden brown and the caramel is bubbling.

Conclusion:

Upside-down caramel apple pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart apples, gooey caramel sauce, and flaky crust, this pie is sure to be a hit. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!

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