Gluten Free Upside-Down Apple Pie


Have you ever heard of a gluten free upside-down apple pie? I sure hadn’t! That is, until I was asked to shoot a video for eHow showing how to make one!

upside down apple pie

I looked all over trying to find anything about the origins of this rather ingenious upside-down pie, but I’m still left wondering what brilliant mind invented this deliciousness!? Here’s my guess: there once was pie maker who couldn’t decide whether to make a pecan pie or an apple pie, so she made both all in one! Voilá: upside-down apple pie!

gluten free upside down apple pie slice

If you’re undecided about which pie you’re in the mood for, I’d suggest this one! If you would rather have a traditional gluten free apple pie, hop to my recipe here; if pecan is more your style, you can make that gluten-free, too – here’s my gluten-free pecan pie recipe.

Whatever you choose, you simply MUST make my homemade gluten-free pie crust! Once you make it, you’ll know why and you’ll never go back to pre-made crusts or crusts made with lesser gluten-free flours. This crust will blow you away — so light, flaky and just perfect. You’ll see!

eHow upside down apple pie

Gluten Free Upside-Down Apple Pie

Gluten Free Upside-Down Apple Pie


  • 2 recipes homemade Gluten-Free Pie Crust
  • 6 medium-size crisp, tart apples (I’ve used Fuji, Gala and Honeycrisp)
  • 2 Tbs. lemon juice
  • 1/4 cup gfJules™ All Purpose Gluten Free Flour
  • 1/4 cup granulated sugar (cane or unrefined coconut palm sugar)
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1 cup chopped pecans
  • 1/2 cup brown sugar (or unrefined coconut palm sugar)
  • 1/3 cup butter or non-dairy alternative, melted (e.g. Earth Balance® Buttery Sticks)
  • 1/4 – 1/2 cup milk (dairy or non-dairy) for brushing on top


Preheat oven to 375° F.

Make pie crust dough and set aside as two discs wrapped in plastic wrap while preparing the filling.

Peel, core and dice apples and place them in a large bowl filled with cold water and 2 tablespoons lemon juice to help keep the apples from browning.

Drain the apples, then return to the large bowl. Stir in gfJules™ Flour, sugar, cinnamon and pumpkin pie spice. Set aside.

In a small bowl, stir together the chopped pecans, brown sugar and melted butter with a fork. Spread across the bottom of a large (preferably 10-inch) pie plate.

Roll out the first crust and place on top of the pecan mixture in the pie plate. The dough should come up the sides to the top of the pie plate.

Spoon the apple mixture onto the crust, then roll out the second crust to place on top of the apples.

Wet the edges of the bottom crust with milk, then press the top crust together with the bottom to seal. Cut off any excess crust from the top crust.

Brush the crust with milk and cut 4 small slits in it to allow the steam to escape.

Bake in the preheated oven for 1 hour or until the crust is uniformly baked and flaky. If the crust is browning too much during the bake, cover with aluminum foil. Do not over-bake or the crust may become tough. The apples should be tender when a toothpick is stuck through the crust into the filling.

Remove to cool on a wire rack for 10 minutes, then invert onto a plate so that the pecan topping mixture is on top of the pie and what was the top crust is now the bottom crust. Allow to cool completely before cutting.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I hope you love this recipe as much as we do! Pin it to save for later!

Gluten Free Upside-Down Apple Pie by gfJules




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  1. This looks so wonderful. Hubby loves pie above all other desserts, but he’s allergic to tree nuts. I love pecans, so I want to try this. Any idea what to sub for the pecans?
    LOVE the results I get with your flour, by the way. Thanks!

    • Hi Cath, I’m so happy you’re loving my gfJules Flour and the results you’re getting in your recipes with it!
      It’s hard to substitute for pecans if there’s no other tree nut that he can tolerate. I would suggest trying to find something that substitutes with a crunch, but understand the taste will be different. Perhaps pepitas, sunflower seeds or another type of seed will get you there. Don’t use as many as pecans called for in this recipe, since it won’t be the same and you don’t want to overwhelm the recipe with an odd flavor. This pie doesn’t “need” the nuts to still be delicious, but perhaps adding some crunch will be just want you need! If there’s a gluten free and nut-free granola you also like, you could try that instead if you want to go in another direction entirely! Let me know what you decide to do!

  2. Fascinating! I’m traveling for T-day and wonder what you think about leaving this pie in the pie pan (bottom crust on TOP of nuts) for transport, and then inverting it the next day. Any experience with that?

    • I think as long as it’s in a glass pan, then it won’t stick and shouldn’t be a problem. If it’s another material, you may have trouble getting it to release, so put the pan in a bowl of hot water to help release if it becomes a problem. Good luck!

  3. Two things can you make the pie without a top crust just bottom crust apples and pecans on top and two can you make the pie dough in the food processor

  4. it sounds similar to tarte tatin which Is an upside down French apple tarte. so yummy. can’t wait to try this one with the pecans. thank you for all your delicious recipes!

    • Ooooh I’m so glad to hear you’re excited for this recipe, too, Beth! I’ll look up that French upside-down tarte – I love this concept and want to make more!

  5. Does it work as a regular pie with pecans on the bottom of pie on top of crust the apples on top of pecan, then top crust!! Don’t want to flip!!

  6. Pingback: September - Raias Recipes
    • Thanks Rachel! You should try it sometime – it does feel a little funny putting a pie together upside-down, but it turns out great!

  7. Thank you for this great recipe. I have been trying to decide what to contribute to Christmas Eve dinner at my daughter’s house–and now I know.

    Merry Christmas!
    and Thanks Again, ShariLee

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