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Upside-Down Apple Cranberry Pie

You wouldn’t normally think of flipping a pie upside-down before serving, but that’s just what this upside-down apple cranberry pie is all about.

Upside Down Apple Cranberry Pie Recipe

The bottom crust becomes the top, when this delicious pie is flipped on its head.

*Disclaimer – This recipe was originally published in 2013. I’m working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

This is what I wrote about this recipe in 2013:

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.

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!

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! 

Now, who wouldn’t be thankful for that? 

After all…homemade pies are the best, even if you don’t make your own crust!!!


Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature


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Thursday 18th of August 2016

[…] Upside Down Apple Cranberry Pie by Kudos Kitchen […]

Paul Mullane

Wednesday 9th of October 2013

I am so looking forward to making this tomorrow...:-)

Renee Goerger

Wednesday 9th of October 2013

I'm glad you're going to make this Paul. Please let me know how it turns out for you. Enjoy!


Tuesday 8th of October 2013

I've never seen an upside down pie...ever! This pie bottom or rather top, of pecans is right up my alley as is the apple filling! I'm delighted to see that dried cranberries are used. I love dried cranberries but I don't like fresh nor canned. Wierd, I know. Looks like a very lovely dessert and quite a conversation starter as well.

Renee Goerger

Wednesday 9th of October 2013

Thanks Paula! The trick is not to leave it sit too long before it's inverted. Otherwise, with all the caramel, if it cools too long its like its glued into the pie pan.