Upside Down Apple Pie Recipe

Prepare apples

Peel, core and slice the apples into 1/4-inch thick wedges. Place in a bowl and toss with lemon juice to prevent browning.

Make glaze base

In a medium saucepan over medium heat, melt 4 tbs butter. Add 3 tbs packed brown sugar and 2 tbs maple syrup. Stir until sugar dissolves and mixture is bubbling gently, about 2–3 minutes.

Cook apples

Add the sliced apples, 1 tsp cinnamon, 1 tsp nutmeg and 1 tsp vanilla extract to the saucepan. Stir to coat. Cook, stirring occasionally, until apples are slightly tender but still hold shape, about 6–8 minutes.

Thicken glaze

Mix 1 tsp cornstarch with 1 tbs warm water to make a slurry. Pour slurry into the pan and stir. Cook 1–2 minutes until the glaze thickens and becomes glossy. Remove from heat and set aside.

Line a baking sheet with parchment. In a small nonstick skillet over medium heat, melt 1 tbs butter and add 4 tbs granulated sugar. Stir until sugar dissolves and begins to caramelize, about 2–3 minutes. Add toasted walnuts and 1 tsp sea salt, stirring to coat evenly. Spread walnuts on the prepared baking sheet and allow to cool and harden. Break into bite-sized pieces if necessary.

Make crust

Combine 2 cups flour, 1/2 tsp salt and 1 tsp sugar in a large bowl. Add the 10 tbs cold cubed butter and cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

Sprinkle ice water (4 tbs) over the flour-butter mixture, 1 tablespoon at a time, tossing gently until dough begins to hold when pinched. Gather dough into a ball, flatten to a disk, wrap in plastic and chill in the refrigerator for at least 30 minutes.

Roll and fit

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch round pie pan (or 9-inch cast-iron skillet) and trim the edges, leaving a slight overhang.

Arrange the cooked glazed apple slices in an even layer in the bottom of the prepared pie pan or skillet, placing the rounded sides down so they will be on top once inverted. Pour any remaining glaze from the pan over the arranged apples.

Sprinkle the candied walnut pieces evenly over the glazed apples, pressing gently so they adhere to the fruit and glaze.

Cover the apples and walnuts with the rolled pie crust, tucking and sealing the edges. Cut 3 small slits in the crust to vent steam and brush the top lightly with a little melted butter if desired for color.

Place the pie on a rimmed baking sheet to catch any drips and bake in the preheated 375°F (190°C) oven for 35–45 minutes, until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and allow pie to rest in the pan for 10 minutes.

Invert the pie onto a serving platter: place platter over pan, wearing oven mitts, and carefully flip so the apples and candied walnuts are on top. Lift pan away slowly. If any walnuts stick to the pan, press them back into the topping.

Spoon or slice warm upside-down apple pie onto plates. Top each slice with a generous scoop of vanilla ice cream. Garnish with optional fresh mint leaves. Serve immediately so the ice cream melts over the warm, candied walnut glaze.