Six Inch Upside Down Apple Pie

Upside Down Apple Pie is one of those brilliant desserts that looks impressive but is surprisingly simple. Instead of having to deal with a top crust, lattice, or decorative edges, everything bakes in one pan -- apples, buttery caramel, and a single layer of pie dough that becomes the base when the pie is flipped.

Six Inch Upside Down Apple Pie

This Upside Down Apple Pie is a scaled-down version designed to fit a 6-inch pie dish (or cake pan) and made with just one store-bought pie crust. It's the perfect size for a small gathering or for anyone who wants a real pie without committing to a full 9-inch dessert.

Shaping the Circle of Pie Dough

Instead of a traditional bottom and top crust, the pie is assembled upside down and flipped after baking. The nuts, butter, and brown sugar bake directly against the pan, forming a caramelized topping once inverted, while the apples soften underneath a tender dome of pastry.

Why This Recipe Uses One Crust

Using a single crust keeps the pie manageable and prevents it from feeling overly doughy in a small pan. The dough is divided and used strategically -- first to line the bottom and sides, then again to seal the apples on top. Once flipped, that sealed top becomes the base of the pie.

It may look unusual during assembly, but the structure makes sense once baked and inverted.

About the Apples

This recipe uses a mix of apples for balance: Granny Smith for structure and tartness and Fuji or Jonathan for sweetness and softer texture.

The apples are cut into 1-inch chunks rather than slices so they hold their shape and pack tightly into the pan. You may have a little leftover apple mixture. Packing the apples firmly is more important than using every last piece.

Nuts on the Bottom (Which Becomes the Top)

A mixture of chopped nuts, butter, and brown sugar is pressed firmly into the greased pie dish before the dough goes in. Once baked and flipped, this becomes the topping. If a few nuts stick to the pan during flipping, just scrape them out and mound them on top.

Flipping the Pie

Let the pie rest for about 10 minutes after baking, then invert it onto a serving plate while still warm. Waiting too long can cause the caramelized topping to stick.

If the crust cracks slightly during flipping, don't worry - just patch it with any loose nuts or crumbs. It's a rustic dessert, and that's part of the charm.

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Recipe

Upside Down Apple Pie with Store Bought Dough

Anna

A favorite dessert scaled down and baked in a 6 inch pie dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course American

Cuisine Dessert

Servings 6

Ingredients

 

• ½ cup chopped pecans or walnuts
• ¼ cup packed brown sugar
• 3 tablespoons butter melted plus about 1 tablespoon for greasing dish
• ½ box ready to bake pie crusts 1 crust
• 2 medium Granny Smith apples about 10 oz peeled, cut into 1-inch chunks
• 1 large red apple, Fuji or Jonathan about 6 oz, peeled, cut into 1-inch chunks
• 2 tablespoons granulated sugar
• 1 tablespoon all-purpose flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions

 

• Preheat oven to 375 degrees F. Meanwhile, unroll the dough and let the dough sit at room temperature for about 20 minutes.
• Brush a 6 inch pie dish generously with about a tablespoon of the butter. .
• Mix together the nuts, brown sugar and 3 tablespoons of melted butter and spread over the bottom of the dish, pressing tightly.
• Roll out the dough so it's just slightly larger and cut in half to make two semicircles. Drape a semicircle of dough over the pie dish with the nuts. Since you will be working with a half circle rather than a circle, you'll need to trim the areas with the most overhang and press the pieces you've trimmed around the edges
• Mix together the apples, sugar, flour, cinnamon and nutmeg and press mixture as tightly as you can into the dough lined pan. You may not use it all. Just press as tightly and fit as much as possible.
• Lay the remaining pie dough over the apples, then trim with scissors and put trimmings over, pressing to seal, all of the exposed apples so that you have a big dome of dough covered apples.
• Bake at 375 for 50 minutes, covering edges with foil if you need to. Let stand 10 minutes after baking.
• To serve, carefully flip onto a serving plate. Scrape out any nuts that are sticking on top and pile them on the pie, patching any torn areas.

Keyword Upside Down Apple Pie

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