Desserts
McCormick and Schmick's upside-down apple pie recipe delivers the perfect balance of caramelized fruit and buttery oat streusel—just like the restaurant's famous dessert. 🌟 I've recreated their signature technique in my kitchen, ensuring that tender apples crown the pie while the streusel topping stays golden and crunchy.
The secret lies in the caramelization process, which transforms the fruit into a sweet, jammy base before it's topped with that irresistible oat crumble.
What sets this recipe apart is the simplicity of the upside-down method—no tricky lattice crusts or blind-baking required. You'll start by caramelizing the apples directly in the pie dish, creating a natural barrier that keeps the filling moist and flavorful.
The oat streusel, made with just a handful of ingredients, adds texture and a satisfying crunch that contrasts beautifully with the soft fruit below. This pie is foolproof, whether you're baking for a holiday gathering or simply craving a slice of comfort.
By the time it emerges from the oven, you'll have a pie with a golden, crackly crust and a filling so tender it practically melts in your mouth. The aroma alone—warm apples, cinnamon, and buttery oats—will fill your kitchen with the scent of home.
The best part? It holds up beautifully for days, making it perfect for meal prep or gifting. Every bite delivers that perfect mix of sweet, spiced apples and buttery crunch that makes this pie a crowd-pleaser.
For those with dietary preferences, I've included variations for a gluten-free crust or vegan butter alternatives, so everyone can enjoy this classic dessert. Let's get started on baking a pie that tastes like it came straight from McCormick and Schmick's kitchen.
Ingredients for mccormick and schmick's upside down apple pie
Six apples, one pie dish, and a handful of pantry staples—this is the magic behind McCormick and Schmick's legendary upside-down apple pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 6 medium | Peeled, sliced into 1/4-inch pieces |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for streusel |
| Old-Fashioned Rolled Oats 🌾 | 2 cups | Not quick oats |
| Light Brown Sugar 🍚 | ¾ cup | Packed tightly |
| All-Purpose Flour 🌾 | ½ cup | Sifted for streusel |
| Ground Cinnamon 🌿 | 1 ½ tbsp | Freshly ground preferred |
| Granulated Sugar 🍚 | ½ cup | For caramelizing apples |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Pie Crust 🥧 | 1 pre-made | Store-bought or homemade |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated nutmeg |
The apples are everything here. Granny Smiths are ideal—their tartness balances the sweet streusel perfectly. Grab them at Whole Foods or your local market, but any crisp apple (like Honeycrisp) works too. Peeled and sliced evenly, they caramelize beautifully. Pro tip: Toss the slices with sugar and lemon juice right away to prevent browning. The pie crust? I always use Pillsbury for convenience, but a homemade crust adds that restaurant-quality edge. If you're gluten-free, Bob's Red Mill makes a great pre-made crust that holds up perfectly.
No Granny Smiths? Fuji or Gala apples work in a pinch—they're sweeter, so reduce the sugar by 1 tbsp. The oats are non-negotiable for that perfect crunch, but quinoa flakes add a fun twist if you're feeling adventurous. Short on butter? Coconut oil gives a similar texture, though it lacks that rich, buttery flavor. The cinnamon should smell warm and spicy—if it's dusty, toast it in a dry pan for 30 seconds to wake up the flavor. McCormick's brand is reliable, but Penzeys spices take it to the next level. And yes, the nutmeg is essential—it's what gives that signature restaurant taste!
This pie tastes even better the next day—trust me, it's worth the wait. Store it at room temperature for 2 days or refrigerate for 5 days (though it's best fresh). Freezes beautifully for up to 3 months—just thaw overnight before slicing. Pro move: Brush the streusel with melted butter before baking for extra crispiness. Leftovers? Wrap slices in parchment paper and freeze for quick dessert fixes all week. The aroma alone will have your kitchen smelling like a bakery!
Why You'll Love This Recipe
- No Fuss Setup: I swear by this recipe because it’s the kind of dessert that doesn’t demand perfection—just a knife, a bowl, and 15 minutes. Those Granny Smiths stay crispy under the oat crust, and honestly? The butter and brown sugar do all the heavy lifting while you’re busy with life.
- Crisp-Tart Magic: That combo of Granny Smiths and rolled oats? It’s like autumn in your mouth—sharp, sweet, and with a crunch that disappears the second you bite in. The brown sugar caramelizes just enough to make every slice taste like it’s been baking all day, even if you’re eating it warm from the oven.
- Weeknight Crowd-Pleaser: Between us, this is my go-to for potlucks, book club gatherings, or when my kids’ friends show up hungry. The oat crust holds up better than most pie crusts (no soggy bottoms here), and it’s the kind of dessert that disappears fast—no one will even notice it’s not the fanciest thing on the table.
- Budget-Friendly Leftovers: I make a double batch because the leftovers reheat like a dream—crispy crust, tender apples, and that buttery sweetness. Uses pantry staples (flour, oats, sugar) and stretches to feed four for dinner or two for breakfast the next morning. Plus, it’s cheaper than takeout, and way more impressive.
Step-by-step instructions for McCormick and Schmick's upside down apple pie
This showstopper pie delivers caramelized apple perfection with a buttery oat streusel crown—every bite is pure comfort!
🍳 Step 1: Caramelize the Apples for Maximum Flavor
Preheat your oven to 375°F and roll out the pre-made pie crust to fit a 9-inch pie dish. Press it gently into the bottom and up the sides, leaving a 2-inch overhang—this will create your signature upside-down effect.
In a large bowl, toss the 6 medium Granny Smith Apples (peeled and sliced into ¼-inch pieces) with the 0.5 cup Granulated Sugar, 1 tbsp Lemon Juice, and 1 tsp Vanilla Extract. Arrange the apple slices in a circular pattern on top of the crust, slightly overlapping each piece. The center should be empty—this creates that beautiful apple crown when flipped.
Bake for 20 minutes until the apples soften slightly and begin to caramelize. You'll see golden edges forming and that irresistible apple aroma filling your kitchen. Don't peek early—the steam helps develop the caramelization!
👨🍳 Step 2: Create the Buttery Oat Streusel Crown
While the apples bake, prepare the streusel topping in a medium bowl. Cut the 0.75 cup Unsalted Butter (cold and cubed) into the 2 cups Old-Fashioned Rolled Oats using a pastry cutter or your fingers until the mixture resembles coarse crumbs with butter pea-sized pieces.
Add the 0.75 cup Light Brown Sugar (packed), 0.5 cup All-Purpose Flour (sifted), 1.5 tbsp Ground Cinnamon, 0.5 tsp Salt, and 0.25 tsp Ground Nutmeg. Mix until just combined—you want a crumbly texture with visible butter pieces. The streusel should hold its shape when pressed but still look rustic.
Sprinkle this streusel mixture evenly over the partially baked apples, pressing down gently to create a thick layer. The edges should extend slightly beyond the apples, creating that beautiful crown effect when flipped.
⏰ Step 3: Bake to Golden Perfection
Return the pie to the oven and bake for another 25-30 minutes until the streusel is deep golden brown and the apples are tender when pierced with a fork. The edges should be crisp while the center remains slightly soft—this ensures a perfect texture contrast.
Here's the magic moment: when the streusel turns golden and the kitchen smells like autumn in a bakery, it's time to flip! Remove the pie from the oven and carefully invert it onto a serving plate. The crust should now form the bottom, with the apple crown standing proudly on top. Let it cool for 10 minutes before slicing—this gives the juices time to settle.
🍽️ Step 4: Serve Warm with Vanilla Ice Cream
Slice through the center of the apple crown to serve, revealing that beautiful caramelized apple layer beneath. The streusel should be crisp on top and tender underneath, with juicy apples peeking through in every bite. Serve warm with a scoop of vanilla ice cream to balance the warm pie with cool creaminess.
This pie tastes even better the next day as the flavors meld together, but trust me—it won't last that long! The secret to this version is the upside-down technique, which caramelizes the apples perfectly while creating that showstopping presentation. Every slice delivers that perfect balance of crisp streusel, tender apples, and buttery crust.
Pro Tips For Making Mccormick And Schmick'S Upside Down Apple Pie
- CHILL THE APPLES FIRST: Slice those Granny Smiths right before assembling—no need to pre-chill the whole batch. But if you’re prepping ahead, toss the cut apples in cold water for 10 minutes to stop browning. Trust me, the last thing you want is a soggy bottom from pre-melted juices.
- PACK THE OAT CRUST TIGHT: Don’t just sprinkle the oats—press them firmly into the pan with your fingers or the bottom of a measuring cup. The recipe’s texture relies on that crisp base, and loose oats just turn to mush. Think of it like tamping coffee grounds: even pressure, every time.
- SKIP THE OVEN RACK: Place the pie directly on the middle rack, not on a rack. The recipe’s heat distribution works best when the pan sits flush against the oven’s element. I learned this after the first time my crust stayed pale—turns out, hot air needs to swirl under that oat layer too.
- BUTTER THE APPLES TOO: The recipe calls for butter on the crust, but don’t forget to dot the sliced apples with a thin smear of softened butter before adding the crumble. It keeps them from drying out and adds a buttery depth that cuts through the tartness. (Yes, even if it feels like overkill.)
Dietary considerations for this dish
Gluten-Free Adaptations
For a gluten-free version, swap the all-purpose flour in the streusel for 1 cup gluten-free 1:1 baking flour (like Bob’s Red Mill) and use a pre-made gluten-free pie crust—I’ve tested their almond flour crust and it holds up beautifully.
The oats in the streusel are naturally gluten-free, but always check the label to ensure they’re certified. 🌾
If you’re avoiding gluten entirely, replace the pie crust with a graham cracker crust (crush 1½ cups graham crackers with ½ cup melted butter) or a nut-based crust made from almonds and coconut oil.
The key is keeping the butter content high—it’s what makes the streusel irresistible. I’ve even tried a chickpea flour crust for extra protein, though it’s denser than traditional dough.
Dairy-Free Options
To make this pie vegan, use vegan butter (I recommend Miyoko’s or Earth Balance) for both the streusel and crust. For the crust, brush it with melted coconut oil instead of butter before baking.
The streusel will still be crisp, though it’ll lack the rich depth of dairy—expect a slightly nuttier flavor. 🥥
For a dairy-free but still buttery taste, try olive oil in the streusel (replace the butter with ½ cup) and add 1 tbsp nutritional yeast for a cheesy note. The apples will still caramelize perfectly, and the streusel will hold its shape.
Just be mindful that dairy-free crusts often need 5-10 extra minutes in the oven to crisp up fully.
Lower Sugar Swaps
If you’re watching sugar, reduce the granulated sugar in the apples to 0.3 cups and use 1 tbsp monk fruit sweetener (like Lakanto) to maintain sweetness without spiking blood sugar.
For the streusel, swap half the brown sugar for mashed banana (about ½ cup) or unsweetened applesauce—both add moisture and natural sweetness. The pie will still be delicious, just with a slightly fruitier profile. 🍌
Another trick? Add 1 tsp cinnamon directly to the apple filling and reduce the sugar by 2 tbsp. The spice enhances the natural sweetness of the fruit, so you’ll barely notice the difference.
I’ve also seen success using erythritol (a sugar alcohol) in a 1:1 ratio, though it can make the streusel slightly grainier if overmixed.
Nut-Free Streusel
If you’re avoiding nuts (or just want a different texture), replace the oats with crushed cornflakes or panko breadcrumbs for a lighter streusel. For extra crunch, add 1 tbsp flaxseeds or sunflower seeds—they toast beautifully and add a subtle earthy note.
The pie will still have that satisfying crunch, just without the nutty undertones. 🌾
For a grain-free option, blend 1 cup almond flour (or sunflower seed flour) with ½ cup coconut flour and use that as your base. The streusel will be denser but still delicious, especially when paired with a coconut oil crust.
Just be sure to mix in enough butter or oil to keep it from becoming dry.
Nutrition facts
Frequently asked questions
Why does the pie need to be baked upside-down?
The upside-down method caramelizes the apples directly in the pie dish, creating a natural barrier that keeps the filling moist while developing deep, jammy flavors. When flipped, the crust forms the base and the apple crown becomes the star—just like McCormick and Schmick's signature presentation!
Can I use store-bought pie crust?
Pre-made crusts (like Pillsbury) work perfectly and save time. For best results, choose one with a 2-inch overhang—this creates the dramatic upside-down effect when flipped. If using homemade, chill the dough for 30 minutes before rolling to prevent shrinking.
What if my streusel isn't crispy enough?
Under-crisp streusel usually means under-baking. Return the pie to the oven for 5-10 extra minutes until golden brown. For extra crunch, brush the streusel with melted butter before baking. Cold butter in the streusel also helps—don't let it soften before mixing!
How do I store leftovers?
Store at room temperature for 2 days in an airtight container, or refrigerate for 5 days. For longer storage, freeze slices wrapped in parchment paper for up to 3 months. Thaw overnight in the fridge—never at room temperature to prevent sogginess.
Can I make this pie in a different-sized dish?
Yes! For a 8-inch dish, reduce apples to 4 medium and halve all other ingredients. For a 10-inch dish, increase to 8 apples and adjust proportions accordingly. Always maintain the 2-inch crust overhang** for the classic upside-down effect.