Caramelized Apple Upside-Down Pie

Caramelized Apple Upside-Down Pie

Comments: Upside-down pie that bakes with it’s crust on top.
It is also possible to use any already made crust, fresh or frozen.
Servings: 4 or more
Ingredients Preparation

1 cup [140 g] flour
1/2 teaspoon [2.5 mL] salt
45 mL [3 tablespoons] icing sugar
1/4 pound [113 g] butter
1/2 cup [125 mL] water
1/2 cup [100 g] sugar
3 tablespoons [45 mL] water
8 apples, peeled, cored and sliced



Preheat oven to 450°F [230°C].
Mix together flour, salt and 2 tablespoons [30 mL] icing sugar into a large bowl.
Cut in 3/4th of the 1/4 pound [113 g] butter.
Make a well in the middle; stir in 1/2 cup [125 mL] water.
Mix delicately shaping dough into a ball.
Wrap dough in plastic warp or waxed paper; refrigerate until really cold.
Meanwhile, melt sugar along with 3 tablespoons [45 mL] water over high heat stirring until golden.
Pour this caramel into a nonstick 7 or 8-inch [18 or 20-cm] in diameter pie plate.
Arrange apple slices in circles inside the baking dish, over cooled caramel.
Sprinkle all over with remaining 1 tablespoon [15 mL] icing sugar.
Dot all over with remaining butter.
Roll dough until 1/4-inch [6-mm] thick.
Completely cover apples with dough; delicately lower dough all around the inside of the pie plate, as deep as possible.
Bake pie into preheated oven for 25 to 30 minutes watching carefully as the crust should be golden brown, not more.
Delicately run a knife between the plate and the crust.
Cover pie with a serving plate; unmold still warm pie onto serving plate.