Apple Pie-Topsy Turvy

This is apple pie with a flip, literally. A layer of brown sugar, butter, corn syrup, and pecan halves goes into the bottom of the pan first, the double-crust cinnamon-apple pie gets built right on top, and after baking you invert the whole thing onto a plate. That bottom layer becomes a glossy, caramelized praline-pecan crown.

It’s the same trick as a pineapple upside-down cake, applied to a classic apple pie. Arrange the pecans neatly, since they’ll end up face-up on the finished pie, then layer the spiced apples between the two crusts as usual.

The crucial move is the flip: loosen the pie’s edge and invert it onto a serving plate while it’s still warm. Wait too long and the caramel sets and glues itself to the pan.

Cut slits in the top crust, which becomes the bottom, so steam escapes, and serve it warm or cold with whipped cream.

Kitchen Tips

• Arrange the pecans neatly in the pan. They become the decorative top once you flip the pie.
• Invert the pie while it’s still warm, so the caramel releases instead of gluing to the pan.
• Cut vents in the top crust so steam escapes and the filling cooks through.
• Bake until the apples are tender and the crust is golden, then let it settle a minute before inverting.

Variations

• Use walnuts in place of pecans.
• Add a handful of dried cranberries or raisins to the apple filling.
• Use a firm, tart apple like Granny Smith so the slices hold their shape.