Salted Caramel Upside Down Apple Pie

Brown Sugar & Pecan Sauce is baked on the bottom of this Apple Pie, served upside down this Salted Caramel Upside Down Apple Pie is a fun spin on the classic apple pie! Perfect for your Thanksgiving pie table or a birthday treat!

I made this pie 6 days ago, a very long long long 6 days ago. I made it on a whim, I only had a pinch of time before work. But something told me I needed to bake. Usually, when this happens I succeed.

This was a pure success.

I took it out of the oven, drizzled the salted caramel on top and could just tell this was going to be a winner. I took it to work that evening, I also was training my baby sister at work that night- oh what a fun night! Everyone had a slice and LOVED it! Lydia, my sister, said it was soooo good it was on the same level as my chocolate cake! Let me tell you Lydia speaks honestly, I can even tell by looking at her if she likes what I make.

This pie is OVER the top. You must eat it with ice cream because pie without ice cream is just wrong!!!  I will probably make this for Thanksgiving because it was that good, or maybe I'll make it tonight for.....well for being the weekend!!! LOL

You will love this Salted Caramel Upside Down Apple Pie. Make it now!!! I hope you all have a fabulous weekend I've got Birthdays and Baby Showers this weekend-- which means lots of food!! 🙂 🙂

PS you can always make life easier and use a store-bought crust, caramel sauce, and sliced apples. If you're looking for another apple pie try my Dutch Apple Pie.

If you love salted caramel as much as me make sure to check out my recipes for salted caramel crepe cake, salted caramel brownies, and salted caramel banana bread.

Or for another caramel apple recipe, this Caramel Apple Cheesecake Recipe is the bee's knees!!

Let's get to the recipe.

Jump to:

• Ingredients
• Instructions
• Can you make pie ahead of time
• Recipe Card
• Recipe Ratings & Comments

Ingredients

Just your basic pie ingredients here, with the addition of salted caramel. You'll need two pieces crusts since this is a double pie. Feel free to make homemade pie crusts or store-bought.

The pecan topping is made up of:

• Unsalted Butter, melted
• Brown Sugar
• Pecans, chopped

For the apple pie filling you'll need:

• 8 Medium Apples, I prefer to use tart Granny Smith or cooking apples 
• Lemon Zest & Lemon Juice
• All-Purpose/ Plain Flour- this helps thicken the juices to make that gorgeous apple caramel filling
• Brown Sugar
• Ground Cinnamon, Cloves, and Allspice
• Homemade salted caramel or store-bought

You could leave the pie as is but I think another generous drizzle of salted caramel does the trick!

• Homemade salted caramel or store-bought
• Ice Cream, Whipped Cream, or Bird's Custard

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different as to what someone else scoops!

Instructions

First, we'll start with the pecan topping.

Line a 9-inch deep-dish pie plate with foil and HEAVILY grease with cooking spray. You want to make sure every nook and cranny is covered so when you flip the pie out it comes out evenly and in one piece!

In a medium-sized bowl combine the butter, brown sugar and pecans.

Place the pecan mixture evenly on the bottom of the foil-lined pie plate.

Press one of the pie crusts into the pie plate, gently press the pie dough on top of the pecan topping. Set aside while you prepare the apple filling.

Peel and core the apples.

To get evenly sliced apples I use an Apple Slicer and Corer for even apple slices, I use a ten slice one. I like the apples to be not super thin, so they don't go soggy. If you don't have an apple slicer no problem just slice the apples into 1/4" size pieces.

Mix the apple slices, lemon zest, lemon juice, flour, brown sugar, cinnamon, cloves, and allspice until fully combined.

Place half of the apples evenly in the prepared pie dish then drizzle 2oz salted caramel on top.

Add the remaining apples then another 2oz of salted caramel.

Place the second pie crust on top and use a fork to seal the top and bottom pie crusts together. Using a knife slice 4-1" holes in the top center of the pie to allow steam to escape while baking.

Place the pie in the fridge to chill for 30 minutes to chill. This helps prevent the pie from shrinking.

When ready to bake the pie preheat oven the to 375F/191C. Bake for 50-55 minutes, check pie at 35 minutes if the crust is darkening too much cover with foil for remaining baking time. Use an instant-read thermometer to check the internal temperature is 175F/79C.*

I highly suggest investing in an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4 (affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel and more! 

Let the pie cool on a wire rack for 30 minutes. Place serving the dish on top of the pie and flip over.

Drizzle pie with remaining salted caramel. Serve with ice cream.

Can you make pie ahead of time

This pie is best enjoyed the first day it is made but the leftovers are great too! Store any leftovers in the fridge for up to 5 days.

You could make the caramel and pie crusts up to 3-4 days ahead of time.

The sweet pecan topping is reminiscent of a sticky bun. Then add in the flaky pie crust, apple filling, and ice cream? GET in!!

Perfect for Thanksgiving! I usually make a few desserts for Thanksgiving, my Apple Cake and Pecan Pie Cheesecake are always a hit!!

I can't wait to make this pie with my Brown Butter Pie Crust Recipe, I did use brown butter crust in my  Peach Raspberry Galette Recipe and it was to die for!

★ Please let me know if you make this recipe by leaving a star rating and comment below!

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This post was originally published November 13, 2013, as of November 17, 2019, it has been updated with new text and photos.

One of my favorite pies is Apple pie with Cloves