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Apple Walnut Upside-Down Pie

Apple Walnut Upside-Down Pie
Makes:
8
Prep Time:
10
minutes
Total Time:
67
minutes
based on
10 reviews
Nothing is as homey as the smell of an apple pie baking and this Apple Walnut Upside-Down Pie looks and tastes like you have spent hours in the kitchen! Serve with steaming mugs of Nestlé Carnation hot cocoa for a great new family tradition.

In this recipe:


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Ingredients:

  • 2 packages (12-oz.) STOUFFER'S Harvest Apples, defrosted according to package directions
  • 1 (9-in.) double pie crust
  • 3 tablespoons butter, melted
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup chopped walnuts
  • 3 tablespoons sugar
  • 2 tablespoons flour
  • 1/2 tablespoon ground cinnamon

Directions:

PREHEAT oven to 375°F.

BEAT butter and brown sugar in a medium mixing bowl until light and fluffy. Spread onto bottom of a 9-inch pie plate. Top with nuts. Top with one pastry, being careful not to make holes in pastry with nuts. Trim dough to make even with edge of pan.

COMBINE escalloped apples, granulated sugar, flour and cinnamon in a medium bowl; place over pastry. Place remaining pastry over apple mixture and trim even with edge of pan; prick top crust with the tines of a fork. Seal crust edges by rolling the edges toward center of pie. There should be no crust touching rim of pan.

BAKE for 50 to 55 minutes. Carefully run knife around edge of plate to loosen pie; invert onto serving plate. Let stand for 2 minutes; remove pan.


Reviews:

Review This Recipe
  •  Star(s)

    I ate the whole pie

    Joyce Sternberg from Fort Smith, AR

    I followed the other reviewers with putting the topping on top after baking for 45 minutes. After 10 minutes more in the oven, I had my first slice, then a second. I had to finally put half of the pie in the freezer. Or else, I would have eaten the whole pie. By the way, it freezes well.

  •  Star(s)

    Great taste

    Karina Bezerra from

    My family loved it! I did change a few things though. I placed the brown sugar and the walnut on top of the pie so I wouldn't have to flip it. I thought that would be too tricky. I also added a little more flour for a better consistency. Tasted delicious. My husband is not a big fan of apple pies and this one he ate almost the entire pie by himself - in one week, of-course!

  •  Star(s)

    Yum!

    Jan Bernards from Santa Clarita, CA

    This recipe was easy and delicious. What a fun twist to a good 'ol fashioned dessert!

  •  Star(s)

    Love It

    Sarah from Mesquite, TX

    This is the best apple pie I ever had. The only problem is that its hard to turn over without it falling apart, so I make it so I don't have to turn it over. I start with the crust, then the apple filling, and the the other layer of crust. I bake and when it has about 10 minutes left I put the brown sugar and walnut topping on. It tastes just as good and a lot less messy.

  •  Star(s)

    Family Favorite

    Melissa Fry from Novelty, OH

    I have made this quick and "oh so easy pie" so much I have lost count. My family love it and it has such an elegant presentation I serve it to company all the time. I have friends and family asking me to make it when I invite them over for dinner. I serve it warm with vanilla ice cream but have found that the next day I actually like it best. We have family fueds over who gets the leftover pieces. I strongly recommend this recipe. It is and will always be a favorite in our home.

  •  Star(s)

    Excellent and Easy!

    holly from

    As a non-cook, I thought this recipe was incredibly easy. I would recommend spraying the pan you cook in with Bakers Joy spray, and using baking parchment to keep the topping from sticking. Otherwise, it was unbelievably easy, and fantastic tasting.

  •  Star(s)

    looks better than it tastes

    sarah from st. thomas ontario

    This recipe looked and sounded great...but the topping is WAY TOO crispy. Even with the extra butter as suggested by other reviews, I had difficulty cutting it. The pie itself is too dry and ultimately, I feel I would have been better off with my tried and true pie recipe. Great idea, but just not such a great recipe.

  •  Star(s)

    definately a keeper...

    Ash from

    I added the extra butter as suggested and it was not dry at all, slipped right off when I dumped it upside down. I also used my own home grown apples rather than the frozen ones. This got rave reviews from family and friends, and I especially like it cause it was different than the standard apple pie. The only prob I had was that it the middle sunk down a bit while it was cooling. It's very easy to make as well!

  •  Star(s)

    This is definetely a keeper!!

    Angeli from

    This was so easy to prepare and tasted excellent... everybody loved it and ask for the recipe... I used Fuji apples instead and my suggestion is to use 2 extra tablespoon of butter for the walnut mixture bucause it was a little hard... But everything else was great.

  •  Star(s)

    Quick and Yummy!

    Jodi West from

    This an excellent pie and was super easy to prepare. I'm not a big apple pie fan but I really enjoyed this. My only suggestion would be to add another tablespoon of butter to the walnut mixture...it was a little dry and didn't come loose easily when I flipped it over.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Apple Walnut Upside-Down Pie

    Ingredients

    • 2 packages (12-oz.) STOUFFER'S Harvest Apples, defrosted according to package directions
    • 1 (9-in.) double pie crust
    • 3 tablespoons butter, melted
    • 1/2 cup firmly packed brown sugar
    • 1/3 cup chopped walnuts
    • 3 tablespoons sugar
    • 2 tablespoons flour
    • 1/2 tablespoon ground cinnamon

     

    Directions

    PREHEAT oven to 375°F.

    BEAT butter and brown sugar in a medium mixing bowl until light and fluffy. Spread onto bottom of a 9-inch pie plate. Top with nuts. Top with one pastry, being careful not to make holes in pastry with nuts. Trim dough to make even with edge of pan.

    COMBINE escalloped apples, granulated sugar, flour and cinnamon in a medium bowl; place over pastry. Place remaining pastry over apple mixture and trim even with edge of pan; prick top crust with the tines of a fork. Seal crust edges by rolling the edges toward center of pie. There should be no crust touching rim of pan.

    BAKE for 50 to 55 minutes. Carefully run knife around edge of plate to loosen pie; invert onto serving plate. Let stand for 2 minutes; remove pan.

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