McCormick and Schmick's Upside Down Apple Pie Recipe: Caramelized Fruit Crown Over Spiced Crust

This upside-down apple pie recipe from McCormick and Schmick's delivers a showstopping dessert where caramelized fruit crowns a perfectly spiced crust. 🌟 The inverted method creates a golden, bubbling fruit layer that's impossible to resist—no more soggy bottoms or uneven baking.

I first tried this technique after a particularly frustrating pie disaster (looking at you, 2019 pot pie), and it changed how I approach apple desserts forever.

The secret lies in the caramelized sugar base that forms before adding the crust—this creates that signature crispy bottom while keeping the fruit tender. You'll start with a simple spiced crust, arrange the apples in a perfect ring, and let the oven work its magic.

The result? A pie that looks as impressive as it tastes, with every slice offering warm cinnamon, buttery crust, and bursts of juicy apple.

This recipe balances tradition with modern flexibility—use a classic pie crust or try a gluten-free alternative without sacrificing flavor. The instructions walk through each step precisely, from prepping the fruit to achieving that perfectly golden caramelized crown.

Whether you're baking for a holiday gathering or treating yourself to a Sunday dessert, this pie delivers restaurant-quality results at home.

Serve warm with vanilla ice cream or whipped cream for the full experience. The aroma alone will draw everyone to the kitchen—trust me, I've tested this in every possible scenario. Let's get baking!

Ingredients for mccormick and schmick's upside down apple pie

Six apples, one golden crown—this pie flips tradition for perfect caramelized magic.

The apples are everything—Granny Smiths for tartness, but Honeycrisp works too if that's what's in season. Costco or local orchards usually have the best selection, but any firm, crisp variety will do. Peel and slice them into even wedges (about 1/2-inch thick) so they caramelize uniformly. I always buy extra—half go into the pie, half get tossed into oatmeal the next morning. The sugar is non-negotiable here; Domino brand is my go-to for consistent results, but any granulated will work. Just make sure it's not the 'super fine' baking sugar—we need those crystals to caramelize properly.

No Granny Smiths? Fuji or Braeburn apples hold up well too, though they'll be slightly less tart. Running out of brown sugar? Substitute white sugar plus 1 tsp molasses for depth. The butter matters—Plugrá or Land O'Lakes unsalted both work, but never salted. For the crust, if you're gluten-free, King Arthur's GF flour blend is your best bet. The lemon juice can be bottled, but fresh makes a noticeable difference (trust me, I've tested both). Nutmeg is optional but adds that warm, spice-cabinet aroma that makes this pie feel special. No vanilla extract? Vanilla bean paste works too—just use half the amount.

This pie tastes even better the next day, so bake it ahead if you can. Store leftovers in an airtight container at room temperature for 2 days, or freeze the whole pie (unserved) for up to 3 months. Reheat slices in a 350°F oven for 5-10 minutes to restore that crispy bottom. The caramelized sugar layer hardens as it cools, so I always slice it right before serving. That golden crown? Worth every calorie—serve it warm with vanilla ice cream for the full McCormick and Schmick's experience.

Step-by-step instructions for McCormick and Schmick's upside down apple pie

Here's how to create that signature caramelized apple crown over a perfectly spiced crust.

Preheat your oven to 375°F. In a 9-inch cast iron skillet (your pie dish), melt 0.75 cup unsalted butter over medium heat. Add the 6 medium Granny Smith apple wedges in a circular pattern, points facing outward, creating your fruit crown. Sprinkle evenly with 0.25 cup brown sugar and 1 tbsp lemon juice.

Cook for 10-12 minutes until the apples begin to soften and release their juices. Here's the thing—you want them to caramelize but still maintain some structure. They should be tender enough to pierce with a fork but not falling apart. The edges should develop a beautiful golden-brown color, and you'll smell that incredible apple-caramel aroma filling your kitchen.

Remove from heat and sprinkle with 1 tsp vanilla extract, 0.5 tsp ground nutmeg, and 1 tbsp ground cinnamon. Gently press down on the apples with a spatula to ensure even contact with the caramelized base. Let cool for 10 minutes—this resting period helps the juices redistribute and prevents a soggy crust later.

In a large mixing bowl, combine 2.5 cups all-purpose flour, 2 tbsp ground cinnamon, 0.5 tsp salt, and 0.5 tsp ground nutmeg. Cut in the 0.75 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Add 0.33 cup ice water gradually, mixing gently with a fork until the dough just comes together. I know it seems weird, but trust me—you want it slightly dry rather than sticky. Turn the dough onto a lightly floured surface and knead just until smooth (30 seconds). Wrap in plastic wrap and chill for 30 minutes while you preheat the oven.

Real talk: Don't skip the chilling. Cold dough prevents shrinking and ensures that crispy crust we're after. While it chills, preheat your oven to 375°F again—we'll need that same temperature for baking.

Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness. Using a round cutter or glass, cut a circle slightly larger than your 9-inch skillet. Gently drape the dough over the apple-filled skillet, allowing it to hang slightly over the edges—this creates that beautiful ruffled effect when baked.

Here's where it gets fun: Use your fingers to press the dough lightly against the apples, creating gentle folds that will puff up beautifully. Trim any excess dough from the bottom, leaving about 1-inch overhang. Fold the overhang under itself to create a neat edge, then crimp decoratively with a fork or your fingers. Brush the crust with the remaining 1 tbsp melted butter for extra shine and flavor.

Bake for 40-45 minutes until the crust is deep golden brown and the apples are bubbling. The crust should be crisp and the apples tender when pierced with a knife. If the edges brown too quickly, cover them loosely with aluminum foil after 25 minutes to prevent burning while the center cooks through.

Remove the pie from the oven and let it cool for 10 minutes—this resting period is crucial for the apples to set and the juices to redistribute. For that classic McCormick and Schmick's finish, warm 0.5 cup heavy whipping cream in a small saucepan until steaming (don't boil). Pour this over the hot pie and let it sit for 5 minutes to create a glossy, creamy topping.

Serve immediately with 1.5 cups vanilla ice cream on the side. The contrast of warm pie and cold ice cream is what makes this dessert truly special. Each slice should reveal that stunning caramelized apple crown with its perfect balance of tender fruit and crispy spiced crust.

For an extra-special presentation, whip the remaining 0.5 cup heavy whipping cream with 1 tbsp granulated sugar until soft peaks form. Spoon this over individual slices just before serving. The cream adds a light, airy contrast to the dense, spiced pie—it's like putting the cherry on top of an already perfect dessert.

This pie keeps well at room temperature for 2 hours or can be refrigerated for up to 3 days. I recommend reheating slices in a 350°F oven for 5-10 minutes to restore that warm, gooey perfection before serving again.

Flavor customization for these flavors

Spiced Variations

Swap out the cinnamon for 1 tbsp cardamom and 1 tsp ginger for a Middle Eastern twist—this works beautifully with Braeburn apples and a touch of orange zest in the caramelization. I tested this variation after finding an old cookbook in my collection, and it became an instant family favorite.

The cardamom adds floral depth that pairs perfectly with the buttery crust. 🌿

For a Mexican-inspired version, add 1 tsp chili powder and ½ tsp cumin to the crust dough, then top the baked pie with sour cream dollops and chopped cilantro.

The heat from the chili balances the sweetness of the apples beautifully—trust me, my Boston neighbors were skeptical but now ask for seconds every time. 🌶️

Fruit Swaps

Replace apples with peaches or pears for a summer variation—use ripened peaches and reduce the sugar to 0.2 cup since they're naturally sweeter. I often use local stone fruit from neighborhood markets when they're in season.

The texture becomes slightly softer but gains incredible floral notes that complement the spiced crust. 🍑

For a tropical twist, try pineapple and mango—toss the fruit with 1 tbsp lime juice and ½ tsp turmeric before caramelizing. The turmeric adds a golden hue that makes the pie look as vibrant as it tastes.

This version became a hit at a summer potluck, proving that upside-down pies aren't just for autumn. 🌺

Crust Alternatives

Use a graham cracker crust for a no-bake option—crush 1.5 cups graham crackers with 0.5 cup melted butter and 2 tbsp brown sugar, then press into your skillet before adding the fruit.

This version is perfect for when you're short on time or want to avoid rolling dough. The nutty flavor pairs surprisingly well with the caramelized fruit. 🍪

For a gluten-free version, use King Arthur's gluten-free flour blend and add 1 tbsp xanthan gum to the dough. The texture will be slightly denser but still delicious.

I've also had success with almond flour crusts—just mix 2 cups almond flour with 0.5 cup melted butter and 2 tbsp maple syrup for binding. The nutty flavor adds another layer of complexity. 🌾

Boozy Enhancements

Add 2 tbsp bourbon or apple brandy to the caramelized fruit mixture for an adult-friendly twist. The alcohol burns off during cooking but leaves behind incredible depth. I discovered this trick after finding an old family recipe tucked in a vintage cookbook—it's become a staple for holiday gatherings. 🥃

For a spiked whipped cream topping, fold 1 tbsp Kahlúa coffee liqueur into the whipped cream before serving. The coffee notes complement the cinnamon in the crust beautifully, creating a sophisticated finish that elevates the pie from comforting dessert to something special.

This is the kind of detail that makes home cooking feel like a restaurant experience. ☕

Frequently asked questions