Skip to Content

Topsy Turvy Apple Pecan Pie (VRP 400)

Share Your Love of Vintage Recipes!!!

Topsy Turvy Apple Pecan Pie

Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.

Links to find other recipes:

Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.

It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below that is an order form to purchase the box.)

At this time we do not know anything about the history of the box.

We do show that this box came to us with another box but at this time we are not sure if they were owned by the same person or the eBay seller grouped them together.

View all the vintage recipes from Vintage Recipe Box 400.

Click here to view all of the Vintage Recipe Boxes we have published to date from our collection.

Vintage Recipe Box 400
The image I found on Flickr is an original ad for the recipe box.

Vintage Cookbooks

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

Click here to view our Vintage Recipe Project Cookbook Library.

Vintage Kitchen Tools and Dishes

Click here to view Vintage Kitchenware on Etsy.

Tops Turvy Apple Pecan Pie

Topsy Turvy Apple Pecan Pie

Topsy Turvy Apple Pecan Pie (VRP 400)


  • 1/4 cup softened butter
  • ½ cup Peacan halves
  • 2/3 cup Brown Sugar, firmly packed
  • Pastry for 2 crust ie
  • 6 cups Michigan Flavorbest Apples, sliced
  • 2 tablespoons Lemon juice
  • 1 tablespoon Flour
  • ½ cup Sugar
  • ½ teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • 1/4 teaspoon Salt


    Spread softened butter evenly on bottom and sides of 9-inch pie pan. Press pecan halves, rounded sides down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie over sugar; trim, leaving ½ inch overhanging. Combine remaining ingredients; pour into pie pan, keeping top level. Top with remaining pastry, trim even with bottom crust; fold edges together, flush with rim; flute. Prick top of pie with fork. Bake in 450° oven 10 minutes; reduce heat to 350° and bake 30-45 minutes longer or until apples are tender. Remove from oven. When syrup in pan stops bubbling, place serving plate over pie and invert. Carefully remove pie pan. Serve hot.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Read our Privacy and Affiliate Policy.

Skip to Recipe