It is always at this time of year that I start craving two things: Apples and Pumpkin. Those two foods are probably my two favorite things about the fall season. I love anything made with apples or pumpkin. Breads…pies…cobblers…cookies…dumplings. Anything home-baked, really. And if it is freshly warm from the oven and has a scoop of ice-cold vanilla ice cream on top? It pretty much can’t get any better than that.
We had a bunch of family in to celebrate my son’s baptism. His dessert of choice was pumpkin pie. And since we needed more than just one dessert to feed the hungry crowd, I decided to make this Upside Down Apple Dumpling Pie that I found a picture of this summer. At the very first glance, I couldn’t wait to get a chance to make this!
One of my absolute favorite ways to eat apples is in apple dumplings. After taking a bite of this pie, I realized that it tasted very similar to my Amish Apple Dumpling recipe. (Don’t worry…I’ll be sharing that with you soon!)
And besides tasting like a slice of heaven, this was so much fun to make!
Here’s what you do: You’re going to line a pie pan with foil, and in the foil, you’ll spread a mixture of melted butter, brown sugar and chopped pecans. Then you’ll make an apple pie as normal, placing the bottom crust right on top of the brown sugar mixture.
Bake the pie, and when you pull it out, you’ll have this beauty!
And although classic apple pie never fails, this recipe doesn’t end here. You’re going to flip the pie over onto a plate and peel off the aluminum foil, revealing what is now a upside down pie with a gooey brown sugar glaze over the top.
I wish I could claim credit for this amazing discovery, but I can’t. But really…whoever did think this up is genius!
We shared this with family and friends that day and everyone thought it was unbelievable.
A classic apple pie turned upside down tastes like gooey apple dumplings!
25 minPrep Time
50 minCook Time
1 hr, 15 Total Time
- 2 refrigerated pie crusts for 9 inch pies (or your favorite homemade pie dough)
- 6 tablespoons butter, melted, divided
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 8 cups peeled and thinly sliced apples
- 1 cup sugar
- 1/3 cup flour
- 1 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk or water
- Line a 9-in. deep-dish pie plate with aluminum foil, leaving the extra foil hanging beyond the edge of the pan. Coat the foil with cooking spray. Combine 4 tablespoons melted butter, brown sugar and pecans; spoon into prepared pie plate.
- In a large bowl, combine the apples, sugar, flour, cinnamon, and remaining butter. Mix together gently.
- Place one pie crust over nut mixture, pressing firmly against mixture and sides of plate. Cut off excess pie dough, but leave about 1 inch of dough beyond plate edge. Fill the pie dough with apple mixture.
- Place the remaining pie dough over the filling. Cut off the excess dough to 1/4 an inch beyond pan edge. Fold the bottom crust over top crust; seal and flute edges. Cut four 1-in. slits in top crust.
- Bake at 375Â° for 50-55 minutes or until apples are tender and crust is golden brown. If necessary, cover the edges of the pie with aluminum foil for the last 15-20 minutes to prevent them from getting too brown.
- Cool the pie for 15 minutes on a wire rack. Invert it onto a serving platter and carefully remove the foil. Combine the powdered sugar and water, then drizzle the glaze over top the pie.
Use your favorite pie dough recipe for a perfect, homemade flavor!
Eat this pie as is, or put a scoop of vanilla ice cream over the top. Whatever way you serve it, we know that your family and friends will love this piece of fall flavor!