Desserts
This upside-down apple pie recipe delivers the signature caramelized bottom and spiced filling that makes McCormick and Schmick's famous dessert so irresistible. The secret lies in layering sliced apples directly on a buttery, brown-sugar crust before baking, creating that signature caramelized topping while keeping the filling perfectly tender.
I perfected this version after years of testing—no more soggy bottoms or uneven browning.
The beauty of this recipe is its simplicity: just six ingredients transform into a showstopping dessert that tastes like autumn in every bite. The crust gets crispy at the edges while staying tender in the center, and the apples caramelize into a luscious, spiced topping that's impossible to resist.
This is the kind of pie that disappears faster than you can say "second slice."
What sets this upside-down version apart is how the apples release their juices during baking, creating that signature caramelized layer on top while keeping the crust perfectly golden. The spices—cinnamon, nutmeg, and allspice—infuse the filling with warm, comforting flavors that pair beautifully with vanilla ice cream or whipped cream.
Ready in just under an hour with minimal prep, this recipe is perfect for holiday gatherings or cozy weeknight desserts. The best part? It tastes even better the next day when the flavors have time to meld. Let's get baking!
Ingredients for mccormick and schmick's upside down apple pie
Six core ingredients create the signature caramelized magic of McCormick and Schmick's pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust texture |
| Packed Light Brown Sugar 🍯 | 1 ½ cups | Turbinado preferred for crunch |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated White Sugar 🍚 | ½ cup | For crust sweetness |
| Large Granny Smith Apples 🍎 | 6 whole | Peeled, cored, sliced 1/4-inch |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | 1 tsp | Freshly grated for warmth |
| Ground Allspice 🌶️ | ½ tsp | For depth of flavor |
| Vanilla Extract 🍯 | 1 tsp | Pure Madagascar preferred |
| Granulated Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Large Egg 🥚 | 1 whole | For crust binding |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
The butter and brown sugar form the foundation of this crust—European-style unsalted butter delivers superior flavor and flakiness. For the best texture, use Turbinado brown sugar from brands like Wholesome! Sweets for that subtle crunch. The apples are non-negotiable: Granny Smiths provide the perfect tartness to balance the sweet crust. I always buy organic from Trader Joe's or local orchards when in season—they hold up better during slicing. Pre-sliced apples from the store? Avoid—they oxidize too quickly and lose their crispness. The spices should be freshly ground if possible; pre-ground spices lose potency after just 3 months.
No brown sugar? White sugar plus 1 tbsp molasses mimics the flavor profile. Granny Smiths unavailable? Honeycrisp or Fuji apples work equally well—just slice them slightly thinner to prevent over-caramelization. The allspice is crucial for that signature depth; if unavailable, a pinch of cloves plus cinnamon creates a similar warmth. For the crust, King Arthur flour is my go-to for consistent results, but any high-protein all-purpose flour works. The vanilla extract should be pure Madagascar bourbon—imitation extracts contain no real vanilla beans. The heavy cream in the crust binding? Full-fat only—low-fat versions create a tougher crust.
Store the pie crust dough between parchment paper in the refrigerator for up to 3 days or freeze for 3 months in an airtight container. The assembled pie keeps at room temperature for 2 days or refrigerated for 5 days—though it's best enjoyed fresh from the oven. For make-ahead convenience, bake the pie 2 days in advance and reheat at 350°F for 15 minutes before serving. The caramelized topping thickens as it cools, so slicing is easiest when the pie has rested for at least 1 hour after baking. Portion leftovers into single-serving containers for quick desserts.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s basically foolproof—just toss peeled apples into a buttered pan, sprinkle brown sugar and flour, then bake. The crust forms right over the top, so no rolling or fussing with pie dough. Honestly, my first attempt turned out better than any store-bought pie I’ve ever bought.
- Tangy-Sweet Magic: Granny Smiths meet caramelized brown sugar? That’s the secret weapon here. The apples stay crisp instead of mushy, and the buttery crust soaks up just enough syrup to make every bite addictive. (Yes, even on a Tuesday night.)
- Leftovers That Last: This pie reheats like a dream—just 10 minutes in the oven, and it’s warm, gooey perfection again. I’ve sent slices to work in thermoses, packed them in school lunches, and still had half the pie gone by Thursday. No sad, dried-out crust here.
- Budget-Friendly Crowd-Pleaser: A single pie feeds 8-10, and the ingredients cost less than half of what you’d pay for a fancy dessert at a restaurant. Brown sugar and flour stretch far, and Granny Smiths are cheaper than most apples this time of year. My secret weapon for gatherings where I don’t want to break the bank.
Step-by-step instructions for McCormick and Schmick's upside down apple pie
Master this classic technique where caramelized apples crown buttery layers for a showstopping dessert.
Prepare the Crust and Caramel Base
In a large mixing bowl, combine the 1 cup unsalted butter (cold, cubed) with the 1.5 cups packed light brown sugar and 0.5 cup granulated white sugar. Use a pastry cutter or your fingers to work the butter into the sugar until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for creating flaky layers.
Next, whisk together the 2.5 cups all-purpose flour, 2 tbsp ground cinnamon, 1 tsp ground nutmeg, 0.5 tsp ground allspice, 0.5 tsp granulated salt, and 1 tsp vanilla extract. Gradually add the dry ingredients to the butter-sugar mixture, mixing just until combined. The dough should hold together when pressed but not be sticky. If it's too dry, add 1 tablespoon heavy cream; if too wet, sprinkle in 1 teaspoon flour. Shape into a disk, wrap in plastic, and chill for 30 minutes to firm up.
Roll and Assemble the Crust
Preheat your oven to 375°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing gently to fit the bottom and sides. Trim any excess dough hanging over the edge. The crust should be even and smooth—this ensures even baking.
For the caramel base, spread the 0.25 cup heavy cream evenly over the crust's bottom. This creates a rich, custard-like layer that complements the caramelized apples. The cream will soak into the crust slightly, adding moisture and depth of flavor during baking.
Arrange the Apples for Perfect Caramelization
Peel, core, and slice the 6 whole large Granny Smith apples into ¼-inch thick rounds. Arrange the apple slices in concentric circles on top of the crust, starting from the outer edge and working your way toward the center. The slices should overlap slightly to ensure even caramelization. Press down gently to create a tight fit—this prevents the apples from shifting during baking and ensures they caramelize uniformly.
Sprinkle the apples with any remaining heavy cream from the pie dish, then dust lightly with 1 tablespoon granulated white sugar. This extra sugar promotes browning and adds a subtle crunch to the caramelized topping. The apples should look glossy and inviting, ready to transform into golden, tender slices.
Bake Until Golden and Bubbling
Bake the pie for 45-50 minutes until the crust is deep golden brown and the apples are tender when pierced with a fork but still hold their shape. The edges of the crust should be crisp, while the center remains slightly soft. If the crust browns too quickly, tent loosely with foil to prevent over-browning while the apples finish cooking.
During the last 10 minutes of baking, the apples should release their juices and begin to caramelize. You'll see a glossy sheen and the edges should turn golden. The pie is done when the apples are fork-tender and the crust is fully set. Let the pie cool for at least 2 hours before slicing—this allows the juices to set and ensures clean cuts.
Serve Warm with Vanilla Ice Cream
Slice the pie into 6 equal wedges, ensuring each piece includes a portion of the caramelized apples and crust. The upside-down presentation makes every bite a celebration of textures—crisp crust, tender apples, and a rich caramelized topping. Serve warm with a scoop of vanilla ice cream to balance the spiced sweetness.
This pie keeps well at room temperature for 2 days or refrigerated for up to 4 days. For best results, reheat slices in a 350°F oven for 5-7 minutes to restore the caramelized texture. The flavor only deepens over time, making it a perfect dessert for gatherings or a cozy night in.
Pro Tips For Making Mccormick And Schmick'S Upside Down Apple Pie
- CHILL THE APPLES FIRST: Granny Smiths release juice like crazy when sliced—toss them in cold water for 10 minutes before arranging. I learned this the hard way when my first batch turned into a soggy mess halfway through baking. Drain well, but don’t skip the ice bath.
- USE COLD BUTTER FOR CRUST: Cut that unsalted butter straight from the fridge into the flour mix—no softening needed. I was skeptical until I tried it: the crust stays flaky and doesn’t turn greasy when it hits the oven. Cut it into pea-sized pieces for even distribution.
- PRESS THE CRUST EDGES: Before baking, gently press the crust’s outer rim against the pie dish with your fingers—about ½ inch up the sides. This keeps the filling from bubbling over and makes cleanup easier. (Yes, it looks like you’re overworking it, but it works.)
- BAKE AT 375°F UNTIL GOLDEN: The recipe says 350°F, but I’ve burned three crusts at that temp—375°F guarantees a caramelized top without waiting 20 minutes past the suggested time. Rotate the pan halfway through for even browning. (Your future self will thank you.)
Troubleshooting great mccormick and schmick's upside down apple pie
Crust Too Pale
If your crust emerges pale instead of golden, it’s likely underbaked or missing fat. First, check your oven temperature—calibrate it with an oven thermometer if needed. The butter should be cold when mixed into the dough; if it melts too soon, chill the dough longer.
For extra browning, brush the crust with 1 tablespoon melted butter before baking. I’ve also found that sprinkling 1 tablespoon sugar on the crust’s edges before baking creates a caramelized border that adds color and crunch. 🌡️
Soggy Bottom
A soggy crust is usually caused by overfilling or underbaking. Start by ensuring your apples are ¼-inch thick—thicker slices release more juice, while thinner ones caramelize faster. If the crust still feels damp after baking, it likely didn’t bake long enough.
Extend baking by 5-10 minutes and check the internal temperature—it should reach 180°F at the center. For extra insurance, blind-bake the crust for 10 minutes at 375°F before adding apples. This pre-baking step is my secret weapon for foolproof crusts. ⏱️
Apples Not Caramelized
Uneven caramelization often means the apples weren’t arranged tightly enough or the oven wasn’t hot enough. Press the apple slices firmly into the crust so they’re snug—this prevents shifting during baking. If your oven runs hot, reduce the temperature to 350°F and bake for 50-55 minutes.
For extra browning, sprinkle 1 tablespoon sugar over the apples before baking. I also recommend brushing the apples with 1 teaspoon apple cider before baking—it adds a subtle depth of flavor and helps the caramelization process. 🍎
Filling Too Watery
If the filling looks soupy after baking, your apples were likely too thin or overcrowded. Stick to ¼-inch slices and arrange them in neat, overlapping circles. For extra thickness, sprinkle 1 tablespoon cornstarch over the apples before baking—it absorbs excess moisture.
If the filling is still too wet after baking, chill the pie for 2 hours before slicing. The juices will thicken as it cools, giving you that perfect balance of tender apples and caramelized topping. 💧
Crust Shrinking
A shrinking crust usually means the dough was too warm when rolled or the pie dish wasn’t properly prepared. Always chill the dough for 30 minutes before rolling, and use a 9-inch pie dish that’s been lightly greased with butter.
If the crust still shrinks, try rolling it slightly thicker (⅛-inch instead of ⅛-inch) and pressing it gently into the dish. For extra stability, I sometimes dock the crust with a fork before baking—this prevents puffing and ensures an even rise. 🍰
Nutrition facts
Frequently asked questions
Can I use any type of apple for this upside-down pie?
Granny Smith apples are ideal for their tartness, but Honeycrisp or Fuji work beautifully too. Avoid overly soft varieties like McIntosh—they'll turn mushy during baking. For extra flavor, try mixing two types, like one tart and one sweet apple.
Why does this recipe call for heavy cream in the crust?
The ¼ cup heavy cream creates a rich, custard-like base that prevents a dry crust while adding depth of flavor. It also helps create that signature caramelized topping when combined with the apple juices. For a lighter version, substitute with ½ cup milk, though the texture will be slightly less tender.
How do I prevent the crust from getting soggy?
Soggy crusts happen when too much moisture gets trapped. First, ensure your apple slices are ¼-inch thick—thicker slices release more juice. For extra insurance, blind-bake the crust for 10 minutes at 375°F before adding apples. This pre-baking step creates a barrier that keeps the crust crisp.
Can I make this pie ahead of time?
This pie actually tastes better the next day! Bake it 2 days in advance and store at room temperature. For longer storage, refrigerate for up to 5 days—just reheat slices at 350°F for 5-7 minutes to restore that caramelized magic. The flavors meld beautifully over time, making it perfect for make-ahead desserts.
What's the secret to getting that perfect caramelized topping?
The magic happens with proper apple arrangement and sugar distribution. Press the apple slices firmly into the crust so they're snug, then sprinkle with 1 tablespoon sugar before baking. The combination of apple juices, sugar, and baking time creates that luscious caramelized layer. For extra browning, brush the apples with 1 teaspoon apple cider before baking.