Desserts
This upside-down apple pie recipe from McCormick and Schmick's delivers a game-changing twist on classic dessert traditions. The secret lies in caramelizing the apples first, then crowning them with a buttery oat crunch that transforms every bite into a textural masterpiece.
I first tasted this version at a Boston bakery and knew I had to recreate it at home—it’s the kind of pie that makes people ask for seconds before they even finish their first slice.
The beauty of this recipe is its simplicity: no fancy crust techniques required. You’ll start with a thick layer of sugar and butter at the bottom of your pan, where the apples will bake into tender, caramelized perfection.
The oat topping adds a satisfying crunch that contrasts beautifully with the soft fruit, while the edges develop a golden-brown finish that’s impossible to resist. It’s the kind of dessert that feels indulgent yet comes together with straightforward steps—no rolling out dough or worrying about lattice perfection.
What makes this version truly special is how the flavors develop during baking. The apples release their natural juices, creating a luscious filling that pools at the bottom, while the oat crunch stays crisp on top.
The result is a pie that’s equally delicious warm from the oven or at room temperature, making it perfect for potlucks, family gatherings, or a cozy weeknight treat. The aroma alone will have your kitchen smelling like autumn in minutes.
Ready to try it? This recipe delivers restaurant-quality results with just a few key ingredients and about 45 minutes of hands-on time. Whether you’re baking for a crowd or treating yourself to a slice, the upside-down technique ensures every bite is a standout.
Let’s get started—your taste buds will thank you.
Ingredients for mccormick and schmick's upside down apple pie
Six apples, one buttery pan, and a crunchy oat crown transform simple ingredients into McCormick and Schmick's signature pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 6 medium | Peeled and sliced into wedges |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even melting |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Old-Fashioned Oats 🌾 | 2 cups | Not instant or quick oats |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Ground Cinnamon 🌿 | 1 tbsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Flour 🌾 | ½ cup | All-purpose, sifted |
| Chopped Walnuts 🥜 | ½ cup | Toasted for extra flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The apples are the star—Granny Smiths stay firm during baking, but Honeycrisp or Fuji work too if that's what's in season. Grab 6 medium apples (about 2 lbs total) from the produce section, not the pre-sliced bins. The McCormick and Schmick's version uses a 9-inch pie pan, so make sure your apples fit snugly when sliced. If you're worried about browning, toss the slices with 1 tbsp lemon juice right after peeling. The butter? Use European-style if you can—it has more flavor, but regular unsalted works fine. I always buy the Land O'Lakes brand in 2-pound blocks because it's cheaper and lasts longer.
No Granny Smiths? Honeycrisp or Braeburn hold up well too. Want more caramelization? Add 1 tbsp cornstarch to the sugar mix. The oats are non-negotiable—old-fashioned gives the best texture. No walnuts? Pecans or chopped almonds work in a pinch. The cinnamon matters—Penzeys or the spice aisle at Whole Foods have the best quality. If you're short on time, toast the oats and nuts in a dry pan for 3-4 minutes before mixing with the sugar. That extra step makes all the difference. The vanilla? Imitation smells like chemicals—splurge on the pure extract if you can.
This pie tastes even better the next day—cover loosely with foil if you're not serving it immediately. Keeps for 4-5 days in the fridge, or freeze the whole pie for up to 3 months. I always bake mine in a glass pie dish because it browns more evenly. For serving, slice through the oat topping—it's the best part! Leftovers reheat beautifully in the oven at 350°F for 10 minutes to crisp up the top again.
Why You'll Love This Recipe
- No Rolling Required: I’ll be real—this upside-down version skips the fuss of pie crust entirely. Just slice those tart Granny Smiths, nestle them into a buttery oat crumble, and bake. No rolling pins, no stress, just done.
- Tart-Sweet Magic: That crisp oat topping (thanks to brown sugar and old-fashioned oats) plays perfectly off the sharp Granny Smiths. The caramelized edges? Absolute perfection. It’s like dessert got a personality upgrade.
- Weeknight Hero: Honestly, this is my go-to for potlucks or lazy Sundays. The leftovers reheat beautifully—warm slices with vanilla ice cream? Instant crowd-pleaser. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Five simple ingredients, all pantry staples. No fancy shortcuts, just real flavor that won’t break the bank. Plus, the oats stretch the filling, so you get seconds without guilt.
Step-by-step instructions for McCormick and Schmick's upside down apple pie
Here's how to create this showstopper with caramelized apples and a crispy oat topping.
Prepare the Apple Filling
Start by peeling the 6 medium Granny Smith apples and slicing them into even wedges, about ½-inch thick. Toss the apple slices with 1 tablespoon lemon juice to prevent browning while you work. This step is crucial—the acidity in the lemon juice helps maintain the apples' bright color and keeps them from turning mushy during baking.
Arrange the apple wedges in a single layer on the bottom of a 9-inch pie dish, slightly overlapping them. You want them to form a tight, even layer that will caramelize beautifully. I like to place the wider ends toward the outer edge and the narrower ends toward the center—this creates a pretty, concentric pattern when baked.
Create the Oat Crust Mixture
In a large mixing bowl, combine 2 cups old-fashioned oats, 1.5 cups granulated sugar, 0.5 cup light brown sugar, 1 tablespoon ground cinnamon, 0.5 teaspoon salt, 1 teaspoon vanilla extract, 0.5 cup flour, and 0.5 cup chopped walnuts. Mix everything together until evenly distributed—you should see the sugars coating the oats and nuts uniformly.
This mixture is the star of the upside-down pie, creating that signature crunchy, buttery topping. The combination of sugars gives it a subtle caramel flavor, while the cinnamon and walnuts add depth. Don't worry if it looks dry—it will become moist and bind together beautifully when the butter melts during baking.
Assemble and Bake the Pie
Cut 1 cup unsalted butter into small cubes and arrange them evenly over the apple wedges in the pie dish. Then sprinkle the entire oat mixture evenly over the butter and apples, pressing down gently to help it adhere. The butter will melt and create a golden, bubbly crust as it bakes.
Bake the pie at 375°F for 45-50 minutes, until the top is golden brown and the apples are tender when pierced with a fork. You'll know it's done when the edges of the oat topping pull away slightly from the pie dish and have a deep golden color. The apples should be caramelized but still hold their shape.
Cool and Serve
Remove the pie from the oven and let it cool for 10-15 minutes before serving. This resting time allows the juices to redistribute and the oat topping to set properly. If you serve it immediately, the filling might be too runny, and the topping could be too soft.
Slice the pie into wedges and serve warm. The contrast between the caramelized apples at the bottom and the crispy oat topping is what makes this pie so special. Each bite delivers that perfect balance of sweetness, crunch, and warm spice. I always recommend serving it with a scoop of vanilla ice cream for the ultimate dessert experience.
Pro Tips For Making Mccormick And Schmick'S Upside Down Apple Pie
- Preheat Like a Boss: That pie crust needs a hot oven—425°F is non-negotiable for this upside-down version. I learned this the hard way: a lukewarm oven means a soggy bottom instead of the crispy, caramelized crust you’re after. Don’t skip this, even if you’re impatient like me.
- Core Those Apples: Granny Smiths stay firm when sliced, but they’ll turn mushy if you skip coring. Use a small melon baller or paring knife to remove the core and any bruised spots—this keeps the filling crisp and prevents a watery mess in the oven.
- Butter the Dish First: The recipe calls for buttering the pie dish, but don’t half-ass it. Use at least 2 tablespoons of softened butter, slathered all the way up the sides and bottom. This isn’t just to prevent sticking—it’s what makes the oat crust golden and buttery. (Yes, even if it looks like overkill.)
- Press the Oats Hard: The oat topping is the star, but it won’t crisp up if you just sprinkle it. Press the oats firmly into the butter-sugar mix with your fingers or the bottom of a measuring cup. Think of it like packing dirt—you want it dense enough to hold its shape but not so tight it turns into a brick.
Common mistakes when making this recipe
Overcrowded Apples
Don’t pack your apple slices too tightly—they need room to caramelize properly. I’ve seen pies where the apples were stacked like cordwood, and they ended up soggy instead of tender. Arrange them in a single layer with slight overlaps, like shingles on a roof.
This lets the butter and sugar melt evenly, creating that perfect caramelized crust at the bottom. If your apples are extra juicy (like Honeycrisp), give them a quick pat dry with paper towels before layering. 🍎
Skipping the Butter Layer
The butter isn’t just for flavor—it’s the secret to that golden, bubbly crust. I once made this pie without butter (don’t ask why) and ended up with a dry, crumbly topping.
Always use 1 cup cold, cubed butter—it melts slowly during baking, creating steam that keeps the apples moist and helps the oat topping crisp up beautifully. Spread the cubes evenly over the apples before adding the oat mixture. No shortcuts here!
Uneven Baking
If your pie browns too quickly on top but the apples stay undercooked, you’re dealing with a classic oven quirk. Rotate the pie halfway through baking (after 25 minutes) to ensure even heat distribution.
I also recommend using a light-colored metal pie pan—dark pans absorb heat faster and can burn the topping while the center stays underdone. And for the love of pie, preheat your oven for at least 30 minutes before baking. A cold oven = uneven results.
Underestimating Rest Time
Serving this pie immediately is a rookie mistake. The apples release juices as they cool, and if you slice into it too soon, you’ll end up with a messy, runny filling.
Let it rest for at least 15 minutes—I usually wait 20-30 minutes for the oat topping to fully set. This also lets the caramelized flavors meld together. Trust me, the wait is worth it for that perfect first bite. ⏳
Wrong Oat Type
Not all oats are created equal! Using quick oats or instant oats will give you a gummy, pasty topping instead of the crispy crunch you want. Stick to old-fashioned rolled oats—they hold their shape and create that satisfying texture.
If you’re worried about the topping being too dry, toast the oats in a dry pan for 3-4 minutes before mixing with the sugar. This step adds depth of flavor and ensures a perfect crunch. 🌾
Overmixing the Topping
Once you’ve combined the oats, sugar, and spices, resist the urge to overmix. A few lumps are totally fine—they’ll melt into a cohesive topping during baking. Overmixing can turn the mixture into a paste, which can make the topping dense instead of crispy.
Just stir until everything is evenly distributed, then spread it gently over the butter and apples. The less you handle it, the better the texture will be. 💫
Nutrition facts
Frequently asked questions about McCormick and Schmick's upside down apple pie
Why does this pie have a caramelized bottom?
The signature caramelized layer comes from the apples baking directly on a mixture of sugar and butter at the bottom of the pan. This creates a delicious, sticky base that contrasts perfectly with the crisp oat topping. The high heat melts the sugar into a rich caramel while the butter adds richness. This technique is what makes the upside-down version so special compared to traditional apple pies.
Can I make this pie without walnuts?
While walnuts add great texture and flavor, you can substitute with ½ cup pecans or almonds if you prefer. For a nut-free version, simply omit them and add an extra ¼ cup flour to help bind the oat topping. The pie will still have that wonderful crunch, just without the nutty depth. Toasting your substitute nuts first will enhance their flavor.
How do I store leftovers?
This pie tastes even better the next day! Store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, cover loosely with foil and warm at 350°F for 10-15 minutes to restore the crispness of the oat topping. The flavors actually improve overnight as the caramelized apples soften further.
What's the best way to slice this pie?
Use a sharp knife and cut straight through the oat topping to get clean slices. For the best presentation, slice through the center first to create a perfect circle, then cut into wedges. The oat topping stays crisp when sliced this way, rather than crumbling. Serve immediately to maintain that perfect texture contrast between the caramelized apples and crispy top.
Can I use a different type of apple?
While Granny Smith apples work best for their tartness and firmness, you can use Honeycrisp, Braeburn, or Fuji apples if they're in season. Avoid overly soft varieties like McIntosh, as they'll turn mushy during baking. For extra caramelization, toss your apple slices with 1 tbsp cornstarch before arranging them in the pan.