Best Topsy Turvy Apple Pie Recipes

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TOPSY-TURVY APPLE PIE



Topsy-Turvy Apple Pie image

This unique double-crusted apple pie is inverted after baking so that the brown sugar and pecan layer is on top.

Provided by louc4

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 11

2 (9 inch) pie shell
¼ cup butter
½ cup pecan halves
½ cup packed brown sugar
5 large apples - peeled, cored and sliced
1 tablespoon lemon juice
1 tablespoon all-purpose flour
½ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pinch salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread butter or margarine evenly on bottom and sides of a 9-inch pie plate. Press pecans, rounded side down, into butter layer. Pat brown sugar evenly over nuts, then lay one pastry shell over brown sugar layer.
  • Place apples in a large bowl and sprinkle with lemon juice.
  • In a small bowl combine flour, sugar, cinnamon, nutmeg, and salt. Mix well. Toss mixture with apples, coating thoroughly.
  • Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top.
  • Bake in preheated oven for 50 minutes. Cool 5 minutes then place serving plate over top of pie; invert pie onto plate. Carefully remove pie pan. Serve warm or cool.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 62 g, Cholesterol 15.3 mg, Fat 21.3 g, Fiber 4.3 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 250.6 mg, Sugar 41.3 g

TOPSY-TURVY APPLE PIE



Topsy-Turvy Apple Pie image

Make and share this Topsy-Turvy Apple Pie recipe from Food.com.

Provided by PENNY

Categories     Pie

Time 1h40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1/4 cup brown sugar, packed
1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon corn syrup
1/2 cup pecan halves
1 (15 ounce) box refrigerated pie crusts, softened as directed on box
2/3 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
4 cups apples, peeled and thinly sliced (4 medium)
whipped cream, if desired

Steps:

  • Heat oven to 425.
  • In 9 inch glass pie pan, mix brown sugar, butter and corn syrup and spread evenly in bottom of pan. Arrange pecan halves on top.
  • Make pie crusts as directed on box for two-crust pie, placing bottom crust over mixture in pie pan.
  • In small bowl, mix sugar, flour and cinnamon.
  • Arrange half of the apple slices in cust-lined pan and sprinkle with half of the sugar mixture. Repeat with remaining apple slices and sugar mixture.
  • Top with second crust, seal edge and flute. Cut slits in several places on top of crust.
  • Place pie on sheet of foil on middle rack in oven and bake 8 minutes. Reduce oven temperature to 350 and bake an additional 35-45 minutes or until apples are tender and crust is golden brown.
  • After removing from oven, immediately run knife around edge of pie to loosen.
  • Place serving plate upside down over pie, turn plate and pan over. Remove pan.
  • Serve warm or cool with whipped cream.

TOPSY TURVY APPLE PIE



topsy turvy apple pie image

this is a great recipe and very different from the typical apple pie. I have served it three times now and as soon as I tell my guests that's what I making for desert I get a lot of cheers.

Provided by Denise Paul

Categories     Pies

Time 1h30m

Number Of Ingredients 12

1/2 c brown sugar
1/4 c butter. softenrd
1 c pecan halves
1 box box pillsbury refrigerated pie crust (or home made )
1/2 c granulated sugar
2 Tbsp all purpose flour
1/2 tsp ground cinnamon
7 c thinly sliced apples
1/2 c seedless raisins
2 Tbsp bourbon
1/4 tsp salt
1 Tbsp lemon juice

Steps:

  • 1. Heat oven at 450 degrees F: Mix raisins with bourbon, set aside. Spread all the butter onto bottom and up side of a 9-inch glass pie plate, press pecans top sides down. in butter: pat brown sugar evenly over pecans. Divide pastry in half: roll out one half to 10-inch circle on lightly floured surface. Place over brown sugar in pie plate.
  • 2. Drain raisins; discard liquid. Toss raisins with apples, granulated sugar, lemon juice, flour, cinnamon, and salt. Spoon over pie crust in pie plate. Roll out remaining pastry to 10 inch circle. Place over apple mixture, crimp edges of pastry together to seal. Prick top crust with fork to allow steam to vent.
  • 3. Bake 10 minutes. Reduce heat to 350 F. Bake and additional 45 minutes or until top crust is lightly browned. Cool on wire rack 5 minutes or until filling stops bubbling. Place serving plate over pie; carefully invert pie onto plate. remove pie plate. Cool completely. Serve topped with whipped cream.

TOPSY TURVY APPLE PIE RECIPE - (4.5/5)



Topsy turvy apple pie Recipe - (4.5/5) image

Provided by á-27053

Number Of Ingredients 14

Glaze and crust
1/4 c firmly packed brown sugar
1 tbsp margarine or butter, melted
1 tbsp corn syrup
1/4 c pecan halves
1 (15-oz) pkg pillsbury refrigerated pie
Crusts, softened as directed on package
Filling
2/3 c sugar
2 tbsp all purpose flour
1/2 tsp cinnamon
4 cup 4 medium thinly sliced peeled apples
Topping
Whipped cream

Steps:

  • In 9-inch glass pie pan, combine brown sugar, margarine and corn syrup, mix well. Spread evenly in bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust as directed on package for two-crust pie, place bottom crust over mixture in pan. Heat oven to 425 In small bowl, combine sugar, flour and cinnamon, mix well. Arrange half of apple slices in crust lined pan. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust, seal edges and flute. Cut slits in several place in too crust. Place pie pan on sheet of foil on oven rack. Bake at 425 for 8 minutes. Reduce oven temperature to 350, bake an additional 35 to 45 minutes or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Carefully invert pie onto serving plate. Serve warm or cool with whipped cream.

TOPSY TURVY APPLE PIE



Topsy Turvy Apple Pie image

Number Of Ingredients 13

GLAZE AND CRUST
1/4 cup firmly packed brown sugar
1 tablespoon margarine or butter, melted
1 tablespoon corn syrup
1/4 cup pecans, halves
1 (15-ounce) package refrigerated pie shell or Pastry for Two-Crust Pie recipe in Desserts, Cakes & Pies
FILLING
2/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
4 cups (4 medium) sliced peeled apples
GARNISH
whipped cream, if desired

Steps:

  • 1. In 9-inch pie pan, combine brown sugar, margarine and corn syrup mix well. Spread evenly in bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust for two-crust pie place bottom crust over mixture in pan. Heat oven to 425°F.2. In small bowl, combine sugar, flour and cinnamon mix well. Arrange half of apple slices in crust-lined pan. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust seal edges and flute. Cut slits in several places in top crust.3. Bake at 425°F. for 8 minutes. Reduce oven temperature to 350°F. bake an additional 25 to 35 minutes or until apples are tender and crust is golden brown. (Place pan on foil or cookie sheet during baking to catch any spills.)4. Loosen edge of pie carefully invert onto serving plate. Serve warm or cool with whipped cream.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 460 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 9 g 45% * Cholesterol: 35 mg 12% * Sodium: 230 mg 10% * Total Carbohydrate: 62 g 21% * Dietary Fiber: 2 g 8% * Sugars: 33 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 2% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 3 Fruit, 4 1/2 Fat or 4 Carbohydrate, 4 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

TOPSY-TURVY APPLE PIE



Topsy-Turvy Apple Pie image

I've made this recipe several times, to great success. It's a tidge-bit more work than a regular apple pie, but the resulting beauty is worth it. And, of course, it tastes fabulous. This is yet another great recipe from Pillsbury!

Provided by Nicole Bredeweg @nikkitten

Categories     Pies

Number Of Ingredients 9

1/4 cup(s) packed brown sugar
1 tablespoon(s) butter, melted
1 tablespoon(s) corn syrup
1/2 cup(s) coarsely chopped pecans
15 ounce(s) refrigerated pie crusts (the unroll variety, softened according to package directions
2/3 cup(s) sugar
2 tablespoon(s) flour
1 teaspoon(s) cinnamon
4 cup(s) cored, peeled, thinly sliced apples (about 4 medium)

Steps:

  • Heat oven to 425*F. In 9" pie plate, mix brown sugar, butter, and corn syrup. Spread evenly in bottom of pie plate (I use a spatula and gently sweep to outer edges). Sprinkle pecans evenly over the mixture. Place one of the pie crusts over the nuts in the pan (I gently push into the corners to make a "lip" for the caramelized sugar to fall into).
  • In a small bowl, mix sugar, flour, and cinnamon. Arrange half the apples in the pie pan. Sprinkle with half the sugar mixture. Repeat layers again. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature 350*F; bake 35 - 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over in one deft move. Serve warm or cool with whipped cream.

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