Upside-down Layered Apple Cheese Pie

Linsey Ballard


you have to try this pie...its so good :)

★★★★★ 2 votes
35 Min
50 Min


2/3 c
chopped pecans
1/2 c
packed dark brown sugar
3 Tbsp
butter, melted
pastry for double-crust pie (9 inches)
1 pkg
(8 ounces) philadelphia cream cheese (softened or cubed), softened
1/2 c
shredded cheddar cheese
1 Tbsp
plus 1 cup sugar, divided
1 tsp
vanilla extract
4 c
thinly sliced peeled tart apples
1/4 c
all-purpose flour
2 Tbsp
lemon juice
2 tsp
ground cinnamon
1/2 tsp
ground ginger


1In a small bowl, combine the pecans, brown sugar and butter; spread into a greased 9-in. pie plate. Roll out one pastry to fit the pie plate; place over pecan mixture. Trim pastry even with edge of plate.
2In a small bowl, beat the cream cheese, cheddar cheese, 1 tablespoon sugar and vanilla until blended; spread over pastry. In large bowl, combine the apples, flour, lemon juice, cinnamon, ginger and remaining sugar; pour over cheese mixture.
3Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
4Bake at 375° for 45-50 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

About this Recipe

Course/Dish: Pies