Upside-Down Apple Pie with Cinnamon
This upside-down apple pie is a quick, fuss-free Fall dessert made with rye flour, brown sugar, and plenty of cinnamon. You layer sliced apples on the bottom of the pan, pour a light batter over them, bake, then flip the whole thing over so the soft, caramel-toned apples end up on top. It comes together in one bowl plus a mixer, and the result tastes like a cross between a fruit cake and a classic apple pie.
I don’t usually eat baked goodies because I’m not a huge fan of flour-based desserts, but this upside-down apple pie is definitely a must-try. The rye flour keeps it from feeling heavy, the cinnamon does a lot of the work, and the apples on top stay juicy instead of drying out. It’s the kind of easy bake I’ll happily make when the weather turns cold.
What you’ll need
The ingredient list is short and the pantry items do most of the lifting. A few notes to help you get the best result:
- Apples — you need two, cored, peeled, and sliced. Firm, slightly tart apples hold their shape best when baked and turned over, so they don’t collapse into mush.
- Rye flour — 200 g. Rye gives the pie a slightly nutty, less airy crumb than white flour. If you’ve only had wheat-based cakes, this is part of what makes the texture interesting.
- Brown sugar — 100 g, dissolved in a little water before it goes into the batter. Brown sugar adds a deeper, almost caramel note that pairs well with the apples.
- 3 eggs — separated. The whipped whites are what give this pie its lift, so don’t skip the separating step.
- Cinnamon, vanilla, and rum extract — the flavor backbone. Use 2 to 3 teaspoons of cinnamon depending on how warm and spiced you like it.
- Baking soda + lemon juice — mixed together right before adding. The acid activates the soda for extra rise.
- Lemon zest and a little oil — the zest brightens everything, and the oil keeps the crumb tender.
How to make upside-down apple pie
Start by separating the eggs and whipping the whites until they turn foamy. In a separate bowl, dissolve the sugar in the water, then pour that over the beaten whites. Add the rest of the ingredients except the apples and blend everything together with a hand mixer until smooth.
Line your cake or pie form with parchment paper, arrange the sliced apples across the bottom, and pour the batter over them. Bake at 356F (180C) for about 50 minutes. Let the pie cool a little, then turn it upside down onto a plate and serve. The apples that were on the bottom now sit on top, glossy and soft.
Why the upside-down method works
Baking the apples at the bottom of the pan lets them sit directly against the sugar and the heat of the form, so they soften and pick up color while the batter sets above them. When you flip the pie, those apples become the top layer without any extra glazing or arranging. Whipping the egg whites first traps air in the batter, which is what gives the crumb its lift even with the denser rye flour. The lemon juice activating the baking soda adds a second source of rise, so the pie doesn’t turn out flat.
Tips for the best result
- Whip the egg whites until they’re properly foamy before folding in the rest — this is the main thing standing between a light pie and a dense one.
- Slice the apples evenly so they bake at the same rate and the top layer looks neat after flipping.
- Don’t rush the flip. Let the pie cool for a few minutes so it firms up, but turn it out while it’s still slightly warm so it releases cleanly from the parchment.
- Check for doneness with a toothpick in the center — it should come out clean. Ovens vary, so start checking a few minutes before the 50-minute mark.
- Taste your cinnamon levels to your liking; 3 teaspoons gives a noticeably spiced, cozy pie.
Storing and making ahead
This pie keeps well at room temperature for a day, covered, and for up to three to four days in the fridge. The apples actually help it stay moist, so it doesn’t dry out the way a plain cake might. Bring refrigerated slices back to room temperature, or warm them gently, before serving. It also reheats nicely for a quick breakfast or afternoon snack.
If you love baking with apples once the weather cools, this fits right into a season of apple desserts. For more ideas, browse our autumn apple recipes for Fall, try the cozy easy apple crisp, or go for a classic vegan apple pie when you want something fully plant-based. The citrus upside-down cake uses the same flip-it-over technique if you want to keep practicing it.
More apple desserts to try
If this one wins you over, you’ve got plenty more to bake your way through. The apple streusel cake and the comforting Dutch apple pie are both crowd-pleasers, while apple pancakes and healthy apple muffins turn the same flavors into breakfast.
If you bake this upside-down apple pie, I’d love to know how your flip turned out — did the apples land neatly on top? Leave a rating and a comment below with how it went and any tweaks you made, like a different apple variety or extra cinnamon.
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Upside-Down Apple Pie with Cinnamon
Ingredients
- 3 eggs
- 2 apples cored, peeled, sliced
- 200 g rye flour
- 100 g brown sugar
- 2 tbsp oil
- 1 tbsp lemon zest
- 1 tsp baking soda mix with the lemon juice
- 1 tsp lemon juice mix with the baking soda
- 1 tsp vanilla extract
- 1 tbsp rum extract
- 2-3 tsp ground cinnamon
- 2 tbsp water
Instructions
- Separate the egg yolks from the whites. Whip the egg whites until they reach a light, foamy texture.
- In a separate bowl, stir the water and sugar together until the sugar dissolves, then pour this over the beaten egg whites.
- Add all the remaining ingredients except the apples and blend well with a hand mixer.
- Line your cake or pie pan with parchment paper. Arrange the sliced apples over the bottom and pour the batter on top.
- Bake at 356°F (180°C) for about 50 minutes.
- Let the pie cool slightly, then turn it upside down and serve.
Notes
Frequently Asked Questions
It’s a baked dessert where sliced apples are placed at the bottom of the pan, covered with batter, and baked. After baking, you flip the pie over so the soft, baked apples end up on top. This version uses rye flour, brown sugar, and cinnamon for a Fall-friendly flavor.
No, this recipe is vegetarian, not vegan, because it uses 3 eggs. The whipped egg whites give the pie its lift, so they aren’t optional here. If you want a fully plant-based option, try our vegan apple pie instead.
The recipe is written for rye flour, which gives a slightly nutty, less airy crumb. Rye behaves differently from wheat flour, so a straight swap may change the texture and rise. For a reliable result, stick with the rye flour the recipe calls for.
Firm, slightly tart apples hold their shape best when baked and flipped, so they stay sliced rather than turning to mush. Core, peel, and slice them evenly so they bake at the same rate. The recipe uses two apples.
Whipping the egg whites until foamy traps air in the batter, which gives the pie its lift even with the denser rye flour. Combined with the baking soda activated by lemon juice, it keeps the pie from turning out flat. Don’t skip separating and whipping the whites.
Keep it covered at room temperature for about a day, or refrigerate it for three to four days. The apples help it stay moist, so it won’t dry out quickly. Bring fridge-cold slices back to room temperature or warm them gently before serving.
This recipe is so simple and yummy! It has the perfect apple flavor.
Your cat is adorable btw! <3
Thank you! Glad you liked the recipe! 🙂
Thank you Mimy!
nice idea, thanks for sharing