Upside Down Apple Cranberry Pie

I've never been a master at making pie crust. I think it's because I always want to tinker with the basic crust ingredients to come up with something unique. Do you know what? Sometimes, less is more (it's a lesson I'm finally coming to learn) and in the case of pie crust, I do believe that's perfectly true *bangs heel of hand on forehead*. What can I say? I'm a slow learner who is also very stubborn! LOL

With this recipe, I refused to give myself the opportunity to mess with the pie crust, and I used a frozen variety instead. There are some really good ones on the market and they really cut down on the preparation time when baking. Just remember to thaw them properly so they're easy to work and you'll have the results you've always dreamed of when it comes to a nice crust.

Upside Down Apple Cranberry Pie Recipe


This pie is really simple to make so take advantage of apple season and get baking! The presentation of this pie is really pretty, and the topping (make that the bottom, no wait, it really is the top), is nothing short of a buttery, caramel pecan delight!

I have to give credit where credit is due: this recipe was slightly adapted from www.allrecipes.com (submitted by: louc4).  It's the right thing to do and I would hope others extend me the same courtesy if using/and or adapting any of my recipes :).  Enough with my stint on the "Karma Police"...time to get baking!

UPSIDE DOWN APPLE CRANBERRY PIE                            {PRINT THIS RECIPE}
Serves: 8          Prep time: 20 minutes          Bake time: 50 minutes

2 ~ 9" pie shells (store bought or homemade)
1/4 cup butter, softened
3/4 cup chopped pecans
1/4 cup packed, dark brown sugar
5 large Granny Smith apples, peeled, cored and sliced
1 tablespoon lemon juice
1 tablespoon all-purpose flour
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 cup dried cranberries

-Preheat oven to 400 degrees.

-Spread the butter evenly over the bottom of a 9" pie plate. Press the chopped pecans into the butter and then evenly cover the butter and pecans with the brown sugar. Pat down.

-Carefully lay one of the pie crusts evenly over the pecans and brown sugar mixture and set aside.

-In a large bowl, stir the apple slices together with the lemon juice, flour, granulated sugar, cinnamon, nutmeg, salt and cranberries. Mix well.

-Mound the apple mixture into the prepared pie pan and cover the apples with the second pie crust.

-Crimp or fold the edges of the pie crust inward, pressing to adhere the seams. Cut steam vents into the top of the crust.

-Bake in a preheated oven for 50 minutes.

-Remove the pie to a cooling rack and cool for 5 minutes (but don't wait too much longer than 5 minutes or the pie will cool too much making it hard to invert the pie).

-Place a serving plate over the pie and carefully and quickly invert the pie onto the serving plate.

-Allow to cool further and serve either warm or cool.











This Upside Down Apple Cranberry pie would make an excellent addition to any Thanksgiving table, but don't forget to add a dollop of whipped cream or maybe a little cinnamon ice cream

Nowwho wouldn't be thankful for that? After all...homemade pies are the best (even if you don't make your own crust)!!!


Homemade Pie Painted Ceramic Tile
                                      The above photo is of one of my 6x6 hand painted ceramic tile trivets.

          Thanks for visiting me in my Kudos Kitchen ~ Where food and art collide on a regular basis.


Until we bake again,

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