*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is just a note to others making this pie. I make a similar pie with peaches...and the best way to not have the pie stick to the plate is to line the pie plate with foil. Then coat the foil with a little butter before putting the caramel topping down. This saves a sticky pie pan and can prevent the pie from bubbling over as well.:)
Overall this is a good recipe. However the baking time was about 15 minutes too long. Had I left it as long as recommended I would have totally burnt the pie. Also I would add way more apples next time. This ended up being a rather hollow pie when inverted. I would make this again though just taking into considerations the above.
This recipe looks just like one that my husband has been forever singing the praises of. He used to have something just like this at a restaurant that went out of business - so I'll try this and see how it turns out. Looks delicious - thanks Donna!
This was very delicious but I encountered a few problems in the making. When flipped upside-down all the caramel and bottom pie crust got left behind stuck to the pie plate. Next time I make this I'll double the batch of caramel and spray the pie plate with cooking spray.
I would say to all the people having problems with the bottom almost burning or overcooking/sticking to pan I had the same problem but I am sure it's because I melted the margarine in the pie plate before putting the pie together. I attributed the problem to the plate starting out warm and thus getting the bottom ingredients too warm to begin with. Melt the margarine in a separate dish and then mix it in a cold pie plate and continue with directions. I think you'll have better luck.
I used to make this very pie but lost the recipe. My husband has been begging me to try it again and I think I've found it. I used nut topping on mine instead of pecans so the taste was more in line with a caramel apple we are all used to. As I recall I sprayed the bottom of the pie pan before putting in the caramel it did help a bit with sticking. Also I left the pan on top for a bit longer after flipping...that helped too. THanks for posting this!
My family including myself loved the way this tasted but mine didn't turn out very pretty. I didn't remove it from the pan until the next day. That was a big no-no. It had glued itself to the pan. I reheated the pie in the microwave and was able to remove it. I also used canned apples instead of fresh and just added a little extra cinnamon and brown sugar to them. I also only cooked it for about 35-40 mins because my crust was already golden and I didn't have to worry about the apples being done.
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