Topsy Turvey Apple Pie

Think of this as an apple pie crossed with a tarte tatin. You start by laying brown sugar, corn syrup, butter, and pecan halves in the bottom of your pie pan. The bottom crust goes directly on top of that sticky layer, then you fill it with spiced apples, add the top crust, and bake. When it comes out of the oven, you flip the whole thing upside down onto a serving plate.

That flip is the showstopper. The brown sugar mixture caramelizes during baking and becomes a glossy, sticky topping studded with toasted nuts. A quick confectioners’ sugar glaze drizzled over the hot pie adds a sweet finish.

The two-temperature bake is worth noting. Starting hot sets the crust quickly, then the lower temperature lets the apples cook through without burning the sugar layer underneath. Keep it on a foil-lined cookie sheet because it will bubble over.

Pro Tips

• Arrange the pecan halves flat side up in the pan. When you flip the pie, the rounded side faces up for a polished look.
• Loosen the edges thoroughly before inverting. A stuck pie cracks apart instead of sliding out cleanly.
• Flip confidently and quickly. Hesitate and the caramel starts to set in the pan.
• Place foil under the pie while baking. The sugar mixture bubbles over and will smoke on the oven floor.

Variations

• Use walnuts instead of pecans for a slightly more earthy, less sweet nut topping.
• Add a handful of dried cranberries to the apple filling for tart pops of color.