advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Upside-Down Pecan Pie

This upside-down pie is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. It is important to use a cast-iron skillet when making this dessert. Serve it warm with a scoop of vanilla ice cream.

  • Yield: Makes one 10-inch pie
Upside-Down Pecan Pie

Source: Martha Stewart Living, October 2000

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1/2 cup honey
  • 1 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 4 cups pecan halves (about 1 pound)
  • 3/4 cup heavy cream
  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee (Pie Dough) Pate Brisee

Directions

  1. In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.

  2. Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.

  3. Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.

  4. Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.

Reviews (8)

  • Simonne84 19 Dec, 2014

    Will this work with the gluten-free pie crust?

  • arriba59 20 Nov, 2011

    I've made this a number of times and it is always a big hit. I love to take it to potlucks.
    The pie dough is NOT supposed to be 7/8" thick - the recipe I printed back in 2002 says 1/8" thick.

  • Juliacr 11 Nov, 2011

    A 7/8" thick crust? Really?

  • Sheryll 24 Dec, 2010

    A large corning ware casserole or pie plate won't work? Rats!! Just Rats!!! I don't own one cast iron anything now.

  • banna2219 21 Oct, 2009

    Is it a must to use the cast-iron skillet?

  • maureen9788 28 Nov, 2008

    Great pie and easy to make. Crust is great and easy to make. I would use one cup less pecans as I think that would be plenty. I love pecans but think a few less in this pie would be better.

  • jillmurtagh 8 Oct, 2008

    This pie completely kills, every time. The presentation is fantastic, and it even impressed friends from GA, where they know pecan pie! It is a very rustic pie, and its unevenness and imperfection make it even better. I love that it includes honey.

  • LynneinChgo 26 Nov, 2007

    This tastes fabulous and is super-easy to make! Tricky flipping the pie onto the parchment paper, though. Everyone loved it.

Related Topics