Desserts
McCormick and Schmick's upside-down apple pie delivers the perfect balance of caramelized apples and a crisp oat crust that transforms a classic dessert into a showstopper. This recipe captures the restaurant's signature technique—whole apples pressed into a golden crust, baked until tender and sweet.
The secret lies in the pressed oat topping, which creates a crunchy lattice without the fuss of lattice cutting.
What sets this pie apart is the hands-off approach: no rolling dough, no lattice work, just a simple oat mixture pressed into the pan. The apples caramelize beautifully under the crust, creating a tender yet slightly crisp texture that's impossible to resist.
Baking at 375°F for about 45 minutes ensures the crust stays crisp while the apples become irresistibly soft.
The result is a pie with a stunning presentation—golden crust, caramelized apples peeking through—and a flavor that's rich, sweet, and perfectly spiced. This is the kind of dessert that feels like a hug, with every bite offering a mix of textures and warmth.
Once you try it, you'll never go back to traditional apple pie again.
Perfect for holiday gatherings, family dinners, or even a cozy weeknight treat, this recipe delivers restaurant-quality results with minimal effort. The best part? It's foolproof, so even beginners can achieve a showstopping dessert. Let's get baking!
Ingredients for mccormick and schmick's upside down apple pie
Eight whole apples and a handful of pantry staples transform into McCormick and Schmick's signature upside-down masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 8 whole | Peeled, cored, halved horizontally |
| Old-Fashioned Rolled Oats 🌾 | 2 ½ cups | Quick or old-fashioned preferred |
| Light Brown Sugar 🍚 | 1 ½ cups | Packed firmly for accurate measure |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for even distribution |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground for maximum aroma |
| Granulated Sugar 🍬 | ¼ cup | For topping caramelization |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Pure Vanilla Extract 🌸 | 1 tsp | High-quality, pure vanilla |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated for depth |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, bright flavor |
| Light Corn Syrup 🍯 | ¼ cup | For extra caramelization |
| All-Purpose Flour 🌾 | ½ cup | For dusting apple slices |
The apples are the star here—Granny Smiths for their tart bite that balances the sweetness. Grab them at Whole Foods or your local market, but any crisp apple works. Look for firm, vibrant fruit with no bruises—those dark spots turn mushy when baked. Peeled and cored, they caramelize beautifully under the crust. Pro tip: Halve them horizontally for even cooking. The oats? Bob's Red Mill or Quaker Old-Fashioned are my go-tos—they toast up perfectly for that crisp lattice effect. Don't skimp on the butter either—Plugrá or Land O'Lakes unsalted cubes melt into golden pockets.
No Granny Smiths? Honeycrisp or Fuji hold up well too. Running low on corn syrup? Maple syrup or honey works in a pinch, but reduce by 1 tbsp since it's thicker. The spices are non-negotiable—the cinnamon and nutmeg need to be freshly ground for that warm, aromatic punch. Pre-ground tastes like dust. For the oat topping, toast the oats first in a dry pan for 3-4 minutes—they'll develop nutty depth that plain oats miss. And if you're feeling fancy, add 1 tbsp chopped pecans to the topping for crunch.
This pie reheats like a dream—350°F for 10 minutes with foil over the top to keep it moist. Store leftovers in an airtight container for 3-4 days, but honestly, it disappears faster than that. Freeze slices between parchment paper for up to 3 months. The crust stays crisp if you bake it straight from the fridge—just add 10 minutes to the baking time. And if you're making it ahead? Assemble the pie, refrigerate overnight, then bake in the morning. The flavors meld beautifully overnight.
Why You'll Love This Recipe
- No-Pie-Pan Needed: I swear by this recipe because it skips the fuss of a crust. Just toss those Granny Smiths—peeled, cored, and sliced—into a baking dish with the oats, brown sugar, and butter. The oats create a caramelized crust right in the pan, and honestly? It’s the kind of shortcut that makes me feel like a baking genius.
- Crisp-Tender Magic: That first bite—where the oat topping gives way to the juicy, slightly tart Granny Smith—is chef’s kiss. The brown sugar and cinnamon deepen as it bakes, turning the apples into something rich and warm, like a hug in dessert form. (Yes, even on a Tuesday night.)
- Leftovers? More Like Leftovers: This pie reheats like a dream—just pop slices in the oven for 10 minutes, and it’s warm, gooey, and just as good as day one. I’ve sent it to work potlucks, packed it in school lunches (my kid’s favorite), and even eaten it cold straight from the fridge. It’s that reliable.
- Budget-Friendly Crowd-Pleaser: Brown sugar, oats, and Granny Smiths? You’re already winning. No fancy ingredients, no wasted leftovers, and enough servings to feed the whole family without breaking the bank. Plus, the oats stretch the filling, so you’re not drowning in apples—or cost. My secret weapon for any gathering.
Step-by-step instructions for Mccormick and Schmick's upside down apple pie
This method transforms tart Granny Smiths into molten caramelized perfection under a crisp oat crust—no fuss, just pure flavor.
Prepare the Apples for Maximum Caramelization
Peel, core, and halve the 8 whole Granny Smith Apples horizontally, leaving the skin on for color but removing any bruised spots. Arrange the halves cut-side down in a 9-inch pie dish, slightly overlapping them in concentric circles. This creates the signature upside-down presentation while ensuring even caramelization.
In a small bowl, whisk together the 1 tbsp Lemon Juice, 0.25 cup Light Corn Syrup, and 1.5 cups Light Brown Sugar until fully dissolved. Pour this mixture evenly over the apples, letting it seep into the crevices. The sugar will begin breaking down immediately—this is your first signal that the magic is starting. Sprinkle the 2 tbsp Ground Cinnamon and 0.25 tsp Ground Nutmeg evenly over the apples, pressing gently to distribute.
Create the Pressed Oat Crust
In a large bowl, combine the 2.5 cups Old-Fashioned Rolled Oats, 0.5 cup All-Purpose Flour, 0.25 cup Granulated Sugar, and 0.5 tsp Diamond Crystal Kosher Salt. Cut the 0.75 cup Unsalted Butter into small cubes and work them into the dry mixture using your fingers until the texture resembles coarse crumbs with pea-sized butter pieces throughout—this creates the signature crispy texture.
Press this mixture firmly but evenly over the apples, creating a thick layer that completely covers them. The crust should be about ½-inch thick when pressed. Use the back of a spoon to create a small well in the center—this prevents overflow during baking. The oats will expand slightly and develop a beautiful golden hue as they bake, creating that iconic rustic crust.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the pie for 45-50 minutes until the crust is deeply golden brown and the apples are bubbling through the oat layer. You'll know it's ready when the crust pulls away slightly from the edges of the pie dish and the apples are fork-tender with a jammy consistency.
Here's the thing—don't overbake. The apples will continue caramelizing as they cool, and you want them to maintain their tender texture. If the crust browns too quickly, tent the pie with aluminum foil after 30 minutes to prevent burning while allowing the apples to finish cooking. The filling should have a deep amber color and release easily from the pie dish when inverted.
Rest and Serve with Confidence
Remove the pie from the oven and let it cool in the dish for 10 minutes—this resting period allows the juices to redistribute and the crust to set slightly. Then, carefully invert the pie onto a serving plate. The apples should release cleanly, revealing their beautiful caramelized centers. If any apples stick, gently coax them free with a spatula.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tart-sweet flavor profile. Each slice should reveal perfectly caramelized apples with a crispy oat crust that shatters delightfully. The lemon juice brightens the apples while the corn syrup ensures deep caramelization—this is the secret to Mccormick and Schmick's signature texture.
Pro Tips For Making Mccormick And Schmick'S Upside Down Apple Pie
- Prep Apples Like a Pro: Peel and core the Granny Smiths, then slice them into even ¼-inch rounds—no thicker, no thinner. I learned this the hard way: uneven slices mean some apples get mushy while others stay crunchy. Use a mandoline if you’re impatient like me, but keep your fingers clear of that blade.
- Toast the Oats First: Spread the rolled oats on a dry skillet over medium heat for 3–4 minutes until they’re golden and smell nutty. This adds depth the recipe won’t give you otherwise. Skip this, and your crust will taste bland—trust me, your pie deserves better.
- Don’t Overmix the Filling: Once you toss the apples with sugar, cinnamon, and butter, stop stirring after one gentle fold. Overmixing bruises the apples and releases too much juice, turning your pie into a soggy mess. Let the heat do the work—just give it a quick mix.
- Bake Until Golden, Not Just Bubbly: The crust needs 15–20 minutes in a 375°F oven until it’s deep golden brown, not just puffed. I used to pull it out too soon because the apples looked done, but the crust stayed pale and mealy. A toothpick test works, but so does your nose—it should smell like caramelized sugar.
Perfect pairings for this dish
Classic Ice Cream
Vanilla bean ice cream is the ultimate partner for this pie—its creamy coolness contrasts beautifully with the warm, caramelized apples. I always reach for Blue Bell Homestyle Vanilla or Ben & Jerry's Vanilla Bean for that rich, velvety texture.
The slight tartness of the apples makes the sweetness of the ice cream sing. For a lighter option, try Häagen-Dazs French Vanilla—it's decadent but not overwhelming. Serve a scoop alongside each slice for that classic diner-style dessert experience. 🍦
Whipped Cream Variations
Homemade whipped cream takes this pie to another level. Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form. For extra flair, fold in ½ tsp cinnamon or a pinch of ground cardamom for warmth.
Store-bought works in a pinch, but homemade feels like a hug—especially when you dust it with a sprinkle of toasted cinnamon sugar before serving. 🥄
Spiced Coffee Pairing
An espresso martini or spiced chai latte cuts through the richness of the pie beautifully. For a cozy vibe, brew a cinnamon-dusted latte with vanilla syrup and a dash of orange zest. The warmth of the spices complements the apple's caramelized sweetness.
If you're feeling fancy, add a splash of bourbon to your coffee for an adult twist. This pairing is perfect for autumn gatherings or chilly evenings. ☕
Cheese Course Transition
If you're serving this pie as part of a dessert spread, start with a light cheese course to prep the palate. A sharp cheddar like Cabot Clothbound Cheddar or a creamy brie with honey pairs wonderfully. The saltiness of the cheese balances the pie's sweetness, creating a harmonious progression.
I like to serve small cubes of cheese on a board with crackers and apple slices for guests to nibble on before diving into the main event. 🧀
Seasonal Fruit Additions
In fall, add sliced pear or cranberry sauce to the plate for a seasonal twist. The pear's mild sweetness echoes the apples, while cranberries add a tart contrast. For summer, swap in peaches or berries—their juiciness brightens the rich pie.
Just be sure to serve the fruit chilled to keep the pie's warmth from melting it too quickly. 🍐
Beverage Upgrades
For a boozy touch, serve the pie with a spiked apple cider—simmer 4 cups apple cider with 2 cinnamon sticks, 1 orange peel, and 1 tbsp bourbon until reduced by half.
Strain and serve warm. Or, for a non-alcoholic option, mix sparkling apple cider with ginger beer for a fizzy, refreshing sip. The effervescence cleanses the palate between bites of pie. 🍎✨
Nutrition facts
Frequently asked questions
Why does this upside-down apple pie need whole apples instead of slices?
The whole apples caramelize more evenly and create that signature jammy texture under the crust. Sliced apples would release too much juice and make the crust soggy. The cut-side-down arrangement also gives the pie its stunning presentation when inverted.
Can I make this pie without corn syrup? What's the best substitute?
Yes! Use 1/4 cup maple syrup or honey instead, but reduce the liquid by 1 tablespoon since it's thicker. The corn syrup helps create the deep caramelization that makes this pie special. If you want to keep the exact texture, try agave nectar in the same amount.
How do I prevent the crust from getting too dark before the apples cook through?
If your oven runs hot, tent the pie with aluminum foil after 30 minutes of baking. This keeps the crust from burning while allowing the apples to finish caramelizing. The pie is done when the crust is golden and the apples are tender—don't overbake!
What's the best way to store leftovers to keep the crust crisp?
Store slices in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months. For reheating, bake at 350°F for 10 minutes covered with foil to maintain crispness. The crust stays perfect if you reheat it straight from the fridge!
Can I use a different type of apple? What's the best substitute for Granny Smith?
Honeycrisp or Fuji work beautifully—they're sweeter but still hold up well. For a balance of tartness and sweetness, try Braeburn or Pink Lady. Avoid overly soft varieties like McIntosh, as they'll turn mushy when baked.