Upside-Down Pecan Pie



  • 3 cups all-purpose flour
  • 1 cup sugar
  • Β½ teaspoon salt
  • 2 sticks butter, cubed and chilled
  • 1 egg
  • Ice water, about ΒΌ cup


  • 1 cup granulated sugar
  • 3 tablespoons brown sugar
  • Β½ teaspoon salt
  • 1 cup corn syrup
  • ΒΎ teaspoons vanilla
  • 1/3 cup butter, melted
  • 3 eggs, beaten
  • 1 heaping cup chopped pecans


  • 1 heaping cup whole pecans
  • 3 tablespoons cutter
  • Β½ cup sugar


  1. Crust: Pulse dry ingredients for pie crust together in a food processor. Add butter and cut into flour mixture until crumbly. Crack your egg into a small bowl and slightly whisk, just enough to break the yolk. Add egg to the dough a small amount at a time. When egg is fully incorporated, pulse dough until it comes together in one large ball. If dough is too wet, add a very small amount of ice water (only a half teaspoon at a time), until dough comes together. Roll dough onto lightly floured surface, and separate into 2 sections. Wrap in plastic and chill for 2 hours.
  2. Preheat oven to 350Β°. Grease a 9 inch cake pan and line with parchment.
  3. Topping: Melt butter in a sauce pan. Add pecans and toss to coat. Add sugar, and cook over medium heat until sugar is completely dissolved and beginning to brown. Pour pecan mixture into greased cake pan, using a spatula to completely cover the bottom of the pan.
  4. Filling: Whisk together all ingredients, save for chopped pecans. When fully incorporated, gently fold in pecans.
  5. Assembly: Roll one of the dough balls out to about 1/8 inch thick. Lay it in the cake pan, over the topping. Pour filling into dough. Roll out second dough ball to the same thickness, and lay overtop filling. Crimp the edges and cut several small slits in the top of the pie.
  6. Bake for 30 minutes. If pie crust is browning quickly, tent with foil. Turn off oven and let pie rest in oven for 30 minutes.

Serving Suggestions

  • If topping becomes brittle-like and more hard than gooey, move pie to a foil-lined baking dish and place under the broiler for a few minutes to re-carmelize the topping
  • Serves beautifully with ice cream or whipped cream, and strong coffee


  • The upside down pie can be applied to nearly any pie - apple, cranberry, pumpkin - and should be experimented with lavishly
  • Various alcohols can be used in the pecan mixtures, although bourbon is traditional in my house