Upside Down Caramelized Apple Pie Recipes

UPSIDE-DOWN CARAMEL APPLE PIE

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.

CARAMEL APPLE UPSIDE-DOWN CAKE RECIPE BY TASTY

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!

UPSIDE-DOWN APPLE PIE

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.

UPSIDE-DOWN APPLE PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
• In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
• Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
• Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

UPSIDE-DOWN CARAMELIZED APPLE PIE

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.

UPSIDE DOWN CARAMEL APPLE PIE

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.

APPLE UPSIDE-DOWN PIE

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.

MICHAEL'S UPSIDE DOWN APPLE PIE

Steps:

• To make pastry sift flour into a bowl. Cut cold butter into small pieces with a wire cheese cutter. Add butter to flour and work it into the flour with the back of a fork. Do not use your hands or anything that would add heat to the mixture. When the butter has been worked into the flour as much as possible, add ice water, 1 tablespoon at a time and mix it in with a large spoon. It will probably only take 2 or 3 tablespoons of water to form the dough. As soon as the dough can be rolled into a ball in the bowl put it in plastic wrap and place it in the refrigerator.
• When the dough has been in the refrigerator for 1/2 hour, start to coat the bottom of the pie pan. I prefer to use the deepest pie pan I can find. Spread 1 tablespoon of butter over the bottom and sides of the pie pan. Depending on the size of the pan you might have to use more or less, but I like my coating to be generous. Then sprinkle 1/3 cup of brown sugar over the butter, with a light coating covering the bottom and sides. As with the butter you may have to use more or less depending on pan size. Then place the pecan nut halves, flat side up, on the bottom and sides of the pan. I start in the middle with 1 nut and then put the rest in circles around the center, closely spaced. Finish with a layer of nuts covering the side of the pan. The entire bottom and sides should be covered with nuts. Next take the dough out of the refrigerator, cut the ball in 1/2, wrap 1/2 in the plastic wrap and put it back in the refrigerator. Roll out the other 1/2 taking care not to handle the dough too much. Place the rolled out dough in the pie pan over the pecan nut coating, and trim the edges. Cover with plastic wrap and put in the refrigerator.
• Preheat the oven to 450 degrees F.
• To make the filling place 1/4 cup of butter and 1 cup of sugar in a small pan and cook over medium heat. When the butter and sugar have mixed into a liquid form add 1/2 vanilla bean. Stir the mixture constantly until it starts to turn brownish, or caramelized. Then remove it from the heat. Fill a large bowl with cold water and squeeze in 1/2 of the lemon. Peel the apples, cut into thin slices and put into the bowl with cold lemon water. I like to cut the slices rather thin, 1/8-inch or so. In a small bowl mix together 1 rounded teaspoon cinnamon, 1 pinch nutmeg, and 2 tablespoons of all-purpose flour. Drain the apples in a colander and wipe all water out of the large bowl. Put the apples back in the bowl and sprinkle with the cinnamon, nutmeg and flour mixture. Mix until they are all covered.
• Take the pie pan out of the refrigerator and put 1/2 on the apples over the bottom pastry layer. Squeeze 1/2 of the lemon into the caramelized butter and sugar mixture, mix and pour half of the mixture through a sieve onto the apples. Layer the other 1/2 of the apples on top of that and pour on the rest of the caramelized mix. The pie should be just slightly over filled, and formed to a dome in the middle. Remove the second half of the pastry ball from the refrigerator and roll it out. Brush the bottom lip of the pie pastry with water to help form a seal. Place the rolled pastry on top of the pie and trim with kitchen scissors. Crimp the edges together with your fingers to make a good seal between the top and bottom pastry layers. Cut 3 small slits in the top to allow steam to escape. Place pie on a cookie sheet and wrap aluminum foil around the pie edges.
• Place the cookie sheet and pie in the center of the oven and allow to cook for 15 minutes. Then reduce the heat to 350 degrees F and cook for an additional 25 minutes. Remove the aluminum foil and check the crust to see if it is golden brown. You will probably have to continue to cook for another 5 to 10 minutes for the crust to turn golden brown. Remove the pie from the oven and allow it to set for 5 minutes. Then place a large plate over the top of the pie and flip it over. Gently lift the pie pan off of the pie. It should come off clean, but if any pecans stick to the pie pan remove them and put them back on the pie. Allow to cool at least 1 1/2 hours before cutting.

UPSIDE-DOWN APPLE PECAN PIE

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.

UPSIDE-DOWN CARAMEL APPLE PIE

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.