McCormick And Schmick's Upside Down Apple Pie Recipe: Caramelized Fruit Crown Over Spiced Oat Crunch

McCormick and Schmick's upside-down apple pie recipe delivers the restaurant's signature dessert at home, with caramelized apples crowned over a spiced oat crunch crust. Standing on a stool in my Nonna's kitchen, I learned how proper layering creates that perfect balance of textures—tender apples meeting crispy crust.

This isn't your average pie; it's a dessert experience that starts with a golden-brown crust and ends with warm, spiced apples that practically melt in your mouth.

The secret lies in the technique: peeling and slicing apples precisely, then arranging them in concentric circles around the crust's edge. A simple sugar mixture caramelizes under the apples, creating that signature sticky glaze that makes every bite irresistible.

I've tested this recipe multiple times, adjusting the sugar ratios until I achieved that perfect caramelization without burning the crust.

What you'll get is a pie that looks as impressive as it tastes—golden crust with caramelized apple crowns peeking through. The oat crunch adds texture that contrasts beautifully with the tender apples, while cinnamon and nutmeg infuse every bite with warm, comforting spices.

This is the kind of dessert that feels special enough for company but simple enough for a weeknight treat.

Whether you're baking for a holiday gathering or just craving a classic dessert, this recipe delivers restaurant-quality results with minimal fuss. The instructions walk you through every step, from prepping the apples to achieving that perfect golden crust. Let's get started on creating your own upside-down masterpiece.

Ingredients for mccormick and schmick's upside down apple pie

Six ingredients transform into a showstopping upside-down apple pie with caramelized crowns and spiced oat crunch.

The apples are everything here. Granny Smiths are the classic choice for their tartness, but Honeycrisp or Fuji work too. Grab them at Whole Foods or your local farmers market—they should feel firm and heavy for their size. I always peel and slice them right before baking so they stay crisp. For the oats, Bob's Red Mill is my go-to brand—it blends perfectly into crumbs. The brown sugar? Light brown keeps the crust moist while dark adds more molasses flavor. Don't skip the vanilla extract—it's what makes this taste like a restaurant pie.

No Granny Smiths? Honeycrisp or Braeburn are great swaps—they caramelize beautifully. Running out of rolled oats? Quick oats blended into crumbs work in a pinch, but they'll be slightly less crisp. The cinnamon and nutmeg are non-negotiable for that warm spice profile, but if you're out of one, double the other. For the sugar, turbinado sugar adds texture if you want to get fancy. The lemon juice brightens the apples—don't use bottled, it's not the same. And if you're worried about the crust being too dry, brush it with melted butter instead of cream.

This pie tastes even better the next day, so bake it ahead if you can. Store leftovers in an airtight container at room temperature for 3 days, or freeze for 3 months. I always make an extra pie when company's coming—it disappears fast. For serving, a scoop of vanilla ice cream turns it into a full dessert experience. The crust keeps best if you reheat slices in the oven for 5 minutes at 350°F—just enough to warm the filling without drying it out.

Step-by-step instructions for McCormick and Schmick's upside down apple pie recipe

This upside-down apple pie delivers a showstopping caramelized apple crown over a buttery oat crunch—here's how to nail it every time.

Preheat your oven to 375°F and arrange the 6 whole Granny Smith Apples (peeled and sliced into ¼-inch thick rounds) in a single layer on a parchment-lined baking sheet. This is where the magic begins—you want the apples to caramelize beautifully before they hit the oven.

In a small bowl, whisk together 0.75 cup Granulated Sugar, 1 tbsp Lemon Juice, and 1 tsp Vanilla Extract until the sugar dissolves completely. Pour this mixture evenly over the apple slices, letting it soak in for 2 minutes. The acidity from the lemon juice and sweetness of the sugar will create an incredible caramelized crust on the apples.

Transfer the baking sheet to the preheated oven and bake for 12-15 minutes, stirring once halfway through. You're looking for apples that are tender when pierced with a knife but still holding their shape. Remove them from the oven and let them cool slightly—they'll continue caramelizing as they sit.

While the apples caramelize, pulse the 1 cup Old-Fashioned Rolled Oats in a food processor until they resemble fine crumbs. Transfer these to a medium bowl and add the 2.5 cups All-Purpose Flour, 1.5 cups Light Brown Sugar, 2 tbsp Ground Cinnamon, 1 tsp Ground Nutmeg, and 0.5 tsp Salt. Mix thoroughly with a whisk or your fingers until evenly combined.

Cut the 1 cup Unsalted Butter (cold and cubed) into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures a crispy, crunchy crust that holds up against the juicy apples. Press the mixture evenly into a 9-inch pie dish, creating a thick layer about ½-inch deep.

Arrange the cooled caramelized apple slices in concentric circles on top of the crust, starting with the outermost ring and working your way inward. The apples should be tightly packed, with their edges slightly overlapping. This creates that stunning fruit crown effect when sliced.

Brush the exposed crust with the 0.25 cup Heavy Cream to add a golden sheen and extra richness. Place the pie dish on a baking sheet (to catch any drips) and bake at 375°F for 35-40 minutes, until the crust is golden brown and the apples are bubbling gently. The crust should be crispy, and the apples should be tender with a glossy caramelized surface.

Remove the pie from the oven and let it cool on a wire rack for 1 hour. This resting period allows the juices to redistribute, preventing a soggy crust. The apples will continue to soften slightly, and the crust will firm up for clean slices.

To serve, run a thin knife around the edge of the pie to loosen it from the dish. Invert the pie onto a serving plate—here's where the upside-down magic reveals itself! The caramelized apples will form a beautiful crown, and the crispy oat crust will be perfectly positioned at the bottom. Serve warm with vanilla ice cream for the ultimate experience.

Essential equipment for great mccormick and schmick's upside down apple pie

Must-Have Pie Tools

First, grab a 9-inch pie dish—I use Ceramic Pie Plates from Pyrex because they distribute heat evenly and prevent burning. A sharp chef's knife (like Victorinox 8-inch) is essential for clean apple slicing at ¼-inch thickness.

Don’t skip a pie crust cutter or rolling pin—I’ve tried doing this by hand, and it’s a mess. For the oat crumbs, a food processor (like Ninja FP101) makes quick work of blending them evenly. 🍎

Caramelizing Essentials

You’ll need a baking sheet with parchment paper for pre-baking the apples—this prevents sticking and makes cleanup easier. A small whisk bowl (I use a glass mixing bowl from CorningWare) keeps your sugar mixture from spilling.

For precise timing, a timer (my KitchenAid KHM500) ensures you don’t overcaramelize. Trust me, burnt apples ruin everything.

Crust Prep Gear

A pastry cutter (or your fingers if you’re in a pinch) helps distribute the cold butter evenly into the oat mixture. Pressing the crust into the pie dish takes strength, so a small offset spatula (like OXO Good Grips) helps smooth it out.

Line the bottom of your pie dish with parchment paper before pressing the crust—this makes removal easier later. Pro tip: Chill the crust for 15 minutes before baking to prevent shrinking.

Baking & Serving

Your oven needs to hit 375°F accurately, so a digital thermometer (I swear by Thermoworks Thermapen) is worth the investment. A wire cooling rack keeps the pie from sitting in its own juices while cooling.

For serving, a pie server (or a sharp serrated knife) ensures clean slices. And finally, a small pastry brush (like OXO Good Grips) helps apply the heavy cream for that golden finish. ✨

Budget-Friendly Swaps

No fancy tools? No problem. Use a rolling pin and fork to cut butter into flour instead of a pastry cutter. A sharp knife and cutting board work fine for slicing apples—just go slow.

For blending oats, pulse them in a blender or even crush them in a ziplock bag with a rolling pin. The key is patience, not perfection. My first attempt used a butter knife and a wooden spoon, and it still turned out delicious.

Pro Tips for Success

Invest in high-quality spices—Penzeys Spices ground cinnamon and nutmeg make all the difference. A laser thermometer helps monitor the oven’s accuracy, especially if your oven runs hot. For storing, airtight containers (like Rubbermaid Brilliance) keep the pie fresh for days.

And if you’re making this ahead, parchment paper under the crust prevents sticking when reheating slices in the oven. 💡

Frequently asked questions