Desserts
"The McCormick and Schmick’s upside-down apple pie recipe delivers that perfect balance of caramelized apples and buttery crust—so good, I had to recreate it after my first bite in Boston. 🌟 at home—where the apples bake directly on the crust, soaking up its golden richness while developing that signature caramelized sweetness.
The magic lies in the technique: thinly sliced apples arranged in concentric circles over a pre-baked crust, creating a visual masterpiece as it bakes. This isn't your average pie—it's a showstopper with tender, spiced apples that stay juicy while the crust stays crisp.
The cinnamon-sugar mix on top ensures every bite has that perfect sweet-spicy contrast.
What you'll end up with is a pie that looks as impressive as it tastes—golden crust, glossy caramelized apples, and that irresistible aroma that fills your kitchen. The filling stays moist and flavorful, with just the right amount of spice to complement the natural sweetness of the apples.
Whether you're serving this for a holiday gathering or just treating yourself to a classic dessert, this recipe delivers restaurant-quality results with a home-cooked touch. Let's get baking!
Ingredients for mccormick and schmick's upside down apple pie
Six apples, two crusts, and one showstopping dessert that tastes like Boston's finest bakery.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | For crust sweetness |
| Large Eggs 🥚 | 1 whole | Cold, for binding |
| Ice Water 💧 | ¼ cup | For dough consistency |
| Medium Apples 🍎 | 6 whole | Honeycrisp or Granny Smith |
| Light Brown Sugar 🍚 | 1 cup | Packed, for caramelization |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla preferred |
| Turbinado Sugar 🍚 | ¼ cup | For caramelized topping |
The apples are non-negotiable—Honeycrisp or Granny Smith give you that perfect balance of sweet and tart. Whole Foods or local orchards usually carry the best varieties, but any crisp apple in season works. Thinly slice them (about 1/4-inch thick) and toss with lemon juice right away to prevent browning. The cinnamon should be freshly ground—pre-ground loses its punch fast. For the crust, King Arthur flour gives the best texture, but all-purpose works fine. Chill the dough for at least 30 minutes before rolling—this keeps it from shrinking when it bakes.
No Honeycrisp? Fuji or Braeburn hold up well too. Short on brown sugar? White sugar plus 1 tsp molasses mimics the flavor. The nutmeg can be swapped for 1/4 tsp ground allspice if you're out, but trust me on the fresh nutmeg. For the topping, turbinado sugar gives that crunchy caramelized crust, but regular sugar works in a pinch. The crust needs to be pre-baked—this is key for that golden, crisp base. If you're nervous about rolling dough, use a pie crust from Trader Joe's and adjust the baking time.
This pie tastes even better the next day—3-4 days in the fridge, wrapped tightly. For serving, sprinkle with extra cinnamon sugar and a dollop of vanilla ice cream. Freezes beautifully for up to 3 months—just thaw overnight in the fridge. I always make a double batch: one for the family, one to give away. The aroma alone is worth it.
Why You'll Love This Recipe
- No-Roll Crust Magic: The dough comes together in five minutes—just flour, butter, sugar, and ice water tossed with your fingers. No rolling, no fuss, no stress. That buttery, flaky edge? Pure reward for zero effort.
- Caramelized Apple Bliss: The sugar in the crust melts into the apples, creating this sticky-sweet layer that’s like dessert hugging dessert. Honestly, the first bite makes me close my eyes—it’s that good.
- Leftovers That Last: Slice it up and store it in the fridge for three days—still warm, still perfect. Or freeze slices for quick breakfast pastries. My kids grab it straight from the freezer, no reheating needed.
- Budget-Friendly Crowd-Pleaser: Uses pantry staples (flour, butter, sugar) and stretches to feed six for under $10. Between us, this is the pie I make when I’m broke but still want to impress—or just treat myself.
Step-by-step instructions for Mccormick and Schmick's upside down apple pie
Here's how to create that signature caramelized topping and spiced filling that makes this pie legendary.
👨🍳 Step 1: Prepare the Crust Dough with Cold Butter
In a large mixing bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp kosher salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates flaky layers in the crust.
Add the 0.75 cup granulated sugar and mix until evenly distributed. Then add the 1 whole cold large egg and 0.25 cup ice water, mixing just until the dough comes together. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). Chilling prevents the butter from melting during rolling.
🍳 Step 2: Create the Caramelized Apple Topping
Preheat your oven to 375°F. Peel, core, and slice the 6 whole medium apples into ¼-inch thick slices. In a small bowl, toss the apple slices with 1 cup packed light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tbsp freshly squeezed lemon juice. This mixture ensures sweet, spiced apples that caramelize beautifully.
Arrange the apple slices in a circular pattern on a parchment-lined baking sheet, slightly overlapping. Sprinkle the 0.25 cup turbinado sugar evenly over the top. Bake for 20-25 minutes until the apples are tender and the sugar has melted into a golden caramel. Watch closely after 15 minutes—this is when the magic happens and you'll see bubbling caramel forming.
🥘 Step 3: Roll and Assemble the Crust
On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle, about ⅛-inch thick. Transfer the rolled crust to a 9-inch pie dish, pressing gently to fit. Trim any excess dough, leaving a ½-inch overhang around the edges. Fold the overhang under itself to create a neat border.
Carefully transfer the baked apple slices (with their caramelized topping) to the prepared crust. Spoon any accumulated caramel juices from the baking sheet over the apples. This ensures maximum flavor in every bite and prevents a dry filling.
🔥 Step 4: Blind-Bake the Crust and Finish the Pie
Roll out the second dough disc into another 12-inch circle. Place this top crust over the apple filling, pressing gently to seal. Trim and fold the edges to create a decorative pattern if desired. Cut 4-5 small slits in the center to allow steam to escape.
Bake the assembled pie at 375°F for 35-40 minutes until the crust is deep golden brown and the filling is bubbling. The pie is done when the crust is firm to the touch and the filling is heated through. Let the pie cool for at least 2 hours before slicing—this allows the filling to set and the flavors to meld completely.
🍽️ Step 5: Serve with Vanilla Ice Cream
Once cooled, slice the pie into 6 equal wedges (remember, this serves 6). The caramelized topping should be sticky and golden, with perfectly spiced apples underneath. Serve each slice warm with a scoop of vanilla ice cream—the contrast of cold and warm is what makes this pie truly exceptional.
Here's the thing about this pie—the caramelized topping is what sets it apart. Don't rush the cooling time; the longer you wait, the more the flavors develop. And always use freshly ground cinnamon and nutmeg—the difference in flavor is noticeable, believe me.
Pro Tips For Making Mccormick And Schmick'S Upside Down Apple Pie
- Chill the Dough First: The recipe calls for cold butter, but I learned the hard way—if your dough feels warm or sticky, pop it in the fridge for 20 minutes before rolling. This prevents the crust from shrinking into a sad, dense mess when it bakes. (Yes, even if you're impatient like me.)
- Cut Butter in Small Bits: Don’t just drop in a big lump of butter—cube it into tiny, pea-sized pieces. They’ll melt faster and distribute evenly, giving you that perfect flaky texture without greasy patches. I used to eyeball it, but now I measure 1 tablespoon at a time for consistency.
- Skip Overworking the Dough: The moment the dough starts to feel smooth and elastic, stop. Overmixing develops gluten, and your crust will turn tough instead of tender. If it’s still crumbly, just fold it a few times—no need to force it. (Your future self will thank you.)
- Use Room-Temp Eggs: Cold eggs from the fridge can cause the dough to seize up when mixed. Let them sit out for 30 minutes before cracking them in—this ensures a smoother, easier-to-handle dough. I was skeptical until I tried it, and now it’s non-negotiable.
Best sauces and condiments for these flavors
Caramel Drizzle
For that signature McCormick and Schmick’s touch, drizzle 2-3 tablespoons of warm caramel sauce over each slice before serving. I use Trader Joe’s vanilla bean caramel—it’s rich and easy to find.
Warm it slightly in the microwave for 10-15 seconds to make it pourable. The contrast of the gooey caramel against the crisp crust is pure magic. 🌟
Whipped Cream
Lightly sweetened homemade whipped cream elevates this pie to restaurant-level perfection. Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form.
Fold in 1 tablespoon toasted cinnamon for an extra layer of spice. Serve alongside the pie for dipping or dolloping.
Vanilla Bean Ice Cream
Skip the store-bought ice cream and make vanilla bean ice cream for a showstopping presentation. Split a vanilla bean, scrape the seeds into 2 cups heavy cream, and steep the pod in 1 cup whole milk for 1 hour.
Chill, then whip with ¾ cup sugar until thick. Freeze in an ice cream maker for 20-25 minutes. The real vanilla flavor makes every bite taste like a Boston bakery secret. 🍦
Spiced Whiskey Syrup
For a boozy twist, drizzle spiced whiskey syrup over the pie. Simmer ½ cup bourbon (like Maker’s Mark) with ½ cup water, ¼ cup brown sugar, and 1 cinnamon stick for 10 minutes.
Strain and cool. The warm spice notes complement the caramelized apples beautifully. This is my go-to for holiday gatherings—it adds depth without overpowering.
Salted Caramel Sauce
Balance the sweetness with flaky sea salt. After baking, drizzle 2 tablespoons of salted caramel sauce (like Sea Salt Caramel from Whole Foods) over the pie. Sprinkle with flaky Maldon salt right before serving.
The salt enhances the caramel’s sweetness and cuts through the richness of the crust. It’s a simple trick that makes the pie taste even more luxurious. ✨
Nutrition facts
Frequently asked questions
Why does this upside-down apple pie need pre-baked apples?
The pre-baking step creates that signature caramelized topping that makes this pie special. When the apples cook first, their natural juices release and caramelize with the sugar, creating a sticky, golden crust that contrasts perfectly with the tender filling underneath. Skipping this step would leave you with a regular apple pie instead of the showstopper you're aiming for.
Can I make this pie without a food processor?
This recipe uses simple techniques you can do by hand. For the crust, use your fingers to cut the cold butter into the flour until it resembles coarse crumbs. For the apples, a sharp chef's knife works perfectly for thin, even slices. The key is patience—take your time with both steps, and you'll get the same great results.
How do I fix a soggy bottom crust?
If your crust turns out soggy, it's usually from steam or not enough baking time. Next time, try these fixes:
- Pre-bake the bottom crust for 10-12 minutes before adding the filling,
- Make sure your oven is fully preheated to 375°F, and
- Add a thin layer of crushed cookies or nuts between the crust and filling to absorb moisture. The pie will still taste amazing!
What's the best way to store leftovers?
Store your pie in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze the pie (without the top crust) for up to 3 months. To reheat, warm slices in the oven at 350°F for 10-15 minutes—this restores the crust's crispness and brings back that fresh-baked aroma.
Can I substitute the apples?
While Honeycrisp or Granny Smith are ideal, you can use other crisp varieties like Fuji, Braeburn, or Pink Lady. Avoid mealy apples like Red Delicious—they won't hold up well during baking. If you're using a different variety, you might want to reduce the sugar slightly (by 1-2 tablespoons) since some apples are naturally sweeter than others.