Upside down apple dumpling pie

Upside down apple dumpling pie DEFAULT


  • 1

    Heat oven to 375°F. In small bowl, mix brown sugar and melted butter. Spread evenly in bottom of ungreased 9-inch glass pie plate; sprinkle with pecans. Place unrolled pie crust over mixture, allowing excess crust to hang over sides.
  • 2

    In large bowl, gently mix apples, granulated sugar, flour, cinnamon and nutmeg; spoon onto crust in pie plate.
  • 3

    Top with second unrolled pie crust. Press edges of crust together, fold under and crimp. Cut slits in several places in top crust. Place pie plate on foil-lined rimmed baking pan.
  • 4

    Bake 50 minutes. If necessary, cover crust edge with strips of foil to prevent excessive browning; continue baking 10 to 15 minutes longer or until apples are tender and crust is golden brown. Cool on cooling rack 10 minutes. Carefully turn pie upside down onto heatproof serving plate. Remove pie plate; replace any pecan mixture. Cool at least 30 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1

  • tip 2

Nutrition Information

470 Calories, 22g Total Fat, 3g Protein, 65g Total Carbohydrate, 36g Sugars

Nutrition Facts

Serving Size:1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1/2 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

© 2021 ®/TM General Mills All Rights Reserved


  • 2 refrigerated pie crusts for 9 inch pies or your favorite homemade pie dough
  • 6 tablespoons butter melted, divided
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 8 cups peeled and thinly sliced apples
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons milk or water
  • Line a 9-in. deep-dish pie plate with aluminum foil, leaving the extra foil hanging beyond the edge of the pan.
  • Coat the foil with cooking spray.
  • Combine 4 tablespoons melted butter, brown sugar and pecans; spoon into prepared pie plate.
  • In a large bowl, combine the apples, sugar, flour, cinnamon, and remaining butter. Mix together gently.
  • Place one pie crust over nut mixture, pressing firmly against mixture and sides of plate. Cut off excess pie dough, but leave about 1 inch of dough beyond plate edge.
  • Fill the pie dough with apple mixture.
  • Place the remaining pie dough over the filling. Cut off the excess dough to 1/4 an inch beyond pan edge.
  • Fold the bottom crust over top crust; seal and flute edges.
  • Cut four 1-in. slits in top crust.
  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown. If necessary, cover the edges of the pie with aluminum foil for the last 15-20 minutes to prevent them from getting too brown.
  • Cool the pie for 15 minutes on a wire rack.
  • Invert it onto a serving platter and carefully remove the foil.
  • Combine the powdered sugar and water, then drizzle the glaze over top the pie.
  • Sours:
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  • servings:
  • A classic apple pie turned upside down tastes like gooey apple dumplings!

    • 2 refrigerated pie crusts for 9 inch pies (or your favorite homemade pie dough)
    • FILLING:
    • 6 tablespoons butter, melted, divided
    • 1/2 cup packed brown sugar
    • 1/2 cup chopped pecans
    • 8 cups peeled and thinly sliced apples
    • 1 cup sugar
    • 1/3 cup flour
    • 1 teaspoon ground cinnamon
    • GLAZE:
    • 1/2 cup powdered sugar
    • 2 to 3 teaspoons milk or water

    Click Here For Step-By-Step Instructions

    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 233% Daily Value *
    • Total Fat: 14 g21.19%
    • Saturated Fat: 6 g29.61%
    • Trans Fat: 0 g%
    • Cholesterol: 23 mg7.63%
    • Sodium: 69 mg2.86%
    • Calcium: 17 mg1.69%
    • Potassium: 137 mg3.9%
    • Magnesium: 0 mg0%
    • Iron: 1 mg2.83%
    • Zinc: 0 mg0%
    • Total Carbohydrate: 29 g%
    • Dietary Fiber: 2 g9.53%
    • Sugar: 20 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 6.26%
    • Vitamin C 7.47%
    • Vitamin D 1.6%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    • Exchange - Fat3
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit1 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq


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