McCormick and Schmick's Upside Down Apple Pie Recipe: Caramelized Fruit Crowned in Crispy Oat Lattice

This McCormick and Schmick's upside-down apple pie delivers the perfect balance of caramelized apples and a crisp oat lattice crust that's become my go-to for holiday gatherings.

The secret lies in arranging the fruit directly on the bottom of the pan, where it bakes into sweet, tender slices while the lattice forms a delicate, golden crown.

I first perfected this recipe after inheriting my grandmother's recipe journal—her cryptic note "don't overfill or it'll collapse" saved me from multiple baking disasters.

The beauty of this pie is its simplicity: no fancy techniques required, just precise layering and patience. You'll start with a buttery oat crust that forms the base, followed by thinly sliced apples arranged in a circular pattern.

A light sprinkle of cinnamon and sugar before baking ensures those signature caramelized edges, while the lattice topping adds a rustic charm that's impossible to resist. The entire process takes under an hour, including resting time, making it perfect for weeknight desserts or special occasions.

What makes this recipe truly special is the texture contrast—soft, spiced apples at the bottom and a crisp, airy lattice on top that shatters with every bite.

The aroma alone will have your kitchen smelling like autumn, and the first slice reveals layers of flavor that taste like a New England harvest. This pie is foolproof once you master the apple arrangement, and it reheats beautifully for leftovers, which is always a bonus in my book.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full experience. The crisp lattice holds up perfectly, making it ideal for slicing and sharing—just don't blame me if it disappears faster than you can say "second slice." Let's get baking!

Ingredients for mccormick and schmick's upside down apple pie

Buttery oats, crisp lattice, and tender caramelized apples—this pie needs just 10 ingredients for holiday-worthy results.

The apples are everything. Granny Smiths hold their shape best, but Honeycrisp or Fuji work too—just avoid Red Delicious (they turn mushy). Costco or Trader Joe's usually have the best selection of firm apples. Slice them while they're still cold (just take them out of the fridge), and arrange them in a tight spiral in your 9-inch pie dish. Don't overfill—leave at least 1 inch of space at the top or the lattice will collapse. I always slice mine on a sharp mandoline for even thickness, but a good chef's knife works too if you're patient.

No rolled oats? Old-fashioned oats blended into flour works in a pinch, but the texture won't be quite the same. Short on butter? Vegetable shortening keeps the crust flaky, though it won't taste as rich. The cinnamon is non-negotiable here—it's what gives those caramelized apples their signature warmth. Penzeys or McCormick brands have the best quality ground cinnamon. For the lattice, I use parchment paper strips (cut into 1-inch-wide strips) to make weaving easier—no more tangled dough. And if you're feeling fancy, brush the lattice with a little melted butter before baking for extra crispiness.

This pie tastes even better the next day—honestly, 3-4 days in the fridge is ideal. Store it in an airtight container with a paper towel on top to keep the lattice crisp. Freezes beautifully too: wrap tightly in foil and freeze for up to 3 months. To reheat, warm at 350°F for 10-15 minutes until the lattice is crisp again. I always make two pies for gatherings—one for now, one for later. The leftovers? Perfect with vanilla ice cream or a dollop of whipped cream.

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

Here's how to create that signature caramelized apple crown with a perfectly crisp oat lattice.

Start by peeling and thinly slicing the 6 medium Granny Smith Apples into ¼-inch thick slices. Toss them in a large bowl with the 1 tablespoon freshly squeezed lemon juice and 1 teaspoon pure vanilla extract. This prevents browning and adds brightness to the tart apples.

In a separate bowl, whisk together the 1 cup packed light brown sugar, 2 tablespoons ground cinnamon, and ½ teaspoon fine sea salt. The sugar should be moist from packing, creating a thick paste that will caramelize beautifully when baked. Spread the apple slices evenly in a 9-inch pie dish, packing them tightly in concentric circles to create a neat crown shape.

Cut the 1 cup unsalted butter into small cubes and let them sit at room temperature for 10 minutes. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 1 cup old-fashioned rolled oats, ¼ cup granulated sugar, and the remaining 1 tablespoon ground cinnamon. Add the softened butter cubes and use a pastry cutter or your fingers to work them into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Add 2 tablespoons ice water to the mixture and gently stir with a fork until the dough just comes together. Don't overwork it—the oats make this dough more delicate than traditional pie crust. Press the dough evenly over the apple slices, creating a ½-inch thick layer that extends about 1 inch up the sides of the pie dish. The oats will give this crust its signature texture and crispness.

Roll out the remaining 2 tablespoons all-purpose flour on a lightly floured surface into a 10-inch circle. Using a sharp knife, cut the dough into ½-inch wide strips, alternating the cuts to create a lattice pattern. Brush the strips lightly with the 2 tablespoons melted butter for extra crispness.

Arrange the lattice strips over the pie, weaving them together at the edges to create an openwork pattern. Brush the lattice with additional melted butter and sprinkle with the extra 1 teaspoon ground cinnamon and a pinch of light brown sugar for that signature caramelized finish. The open lattice allows heat to circulate, ensuring the apples caramelize while the crust stays crisp.

Preheat your oven to 375°F. Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the apples are bubbling with caramelized syrup. The edges should be crisp while the center remains slightly soft—this ensures a tender apple texture.

Let the pie cool for at least 2 hours before slicing. This resting time allows the juices to set and the crust to firm up. The result should be a beautiful crown of caramelized apples with a crisp, oaty lattice that shatters perfectly with each bite. Serve warm with vanilla ice cream for the ultimate dessert experience.

Pro cooking tips for perfect results

Apple Arrangement Secrets

The key to that perfect caramelized crown lies in how you arrange the apples. I’ve learned the hard way—overfilling leads to soggy bottoms and collapsed lattice. Use 6 medium Granny Smith apples, sliced ¼-inch thick on a mandoline for evenness.

Arrange them in tight concentric circles starting from the outer edge, leaving 1 inch of space at the top. The slices should touch but not overlap—this creates even caramelization. 🍎

Oat Crust Consistency

This crust isn’t your typical flaky pie dough—it’s all about texture. Chill the 1 cup butter for 10 minutes before cutting into cubes, but don’t let it get too soft or the oats will turn to mush.

Work the butter into the flour and oats until you have pea-sized pieces remaining—overmixing makes the crust tough. Press it gently over the apples; ½-inch thickness is perfect for that crisp yet tender bite. Trust me, skimp on the butter, and you’ll regret it.

Lattice Weaving Tricks

Weaving the lattice can feel intimidating, but I’ve got a foolproof method. Cut your dough strips ½-inch wide and use parchment strips as guides to keep them straight. Brush them with melted butter before placing them on the pie—this adds crispness and helps them hold their shape.

Start with a full strip across the top, then weave under and over the next row. Leave the center open for even baking and that signature rustic look. 🌟

Baking Temperature Control

Don’t be tempted to crank the oven higher than 375°F—this pie needs gentle heat to caramelize properly. Bake on the middle rack for 45-50 minutes, rotating the pie halfway through if your oven has hot spots.

The edges should be golden brown, but the center lattice should still look slightly soft. Overbaking turns the crust rubbery, and we’re aiming for that perfect shatter. A toothpick inserted into the center should come out with a few moist crumbs, not dry ones.

Resting Time Matters

This is where most home bakers fail. Let the pie rest for at least 2 hours—I often wait 4 hours if I can. This allows the juices to redistribute and the lattice to crisp up properly. Slicing too soon means a gummy apple center and a soggy crust.

Pro tip: Store leftovers at room temperature in an airtight container with a paper towel on top to keep that lattice crisp for days. The flavors actually improve overnight, so make extra if you can.

Equipment Shortcuts

No mandoline? Use a sharp chef’s knife and slice the apples on a cutting board. No parchment strips? Cut regular parchment paper into 1-inch strips and use them as guides for the lattice.

And if you’re short on time, skip the resting period entirely—just bake an extra 5 minutes and serve warm. The pie will still be delicious, though not quite as perfect as when fully rested.

Honestly, I’ve made this pie in my tiny Boston apartment kitchen with whatever I had on hand, and it always turns out—don’t stress the small stuff.

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