Recipe by mortar&pestle
French upside down apple pie with homemade pastry - best served warm with chantilly cream or vanilla icecream
- 6 large granny smith apples
- 100 g unsalted butter (chopped)
- 1 cup brown sugar
- 2 teaspoons lemon juice
- 1 cup plain flour
- 2 tablespoons caster sugar
- 80 g unsalted butter, cold
- 2 tablespoons sour cream
Directions See How It's Made
- Peel, core an quarter apples.
- Melt butter in a large saucepan; add apples, sprinkle with brown sugar and lemon juice.
- Cook uncovered on low heat for 30 minutes, turning apples as they caramelize (you may need a lid to prevent evaporation).
- Place apples, rounded side down in a 23cm pie dish (or oven proof frypan).
- Drizzle with half the caramel from the pan, reserve remaining caramel.
- Pack apple tightly to avoid any gaps, cover and refrigerate while preparing pastry.
- To prepare the pastry process the flour, sugar and utter in a food processor until they are combined.
- Add the sour cream and mix again.
- Knead dogh on a floured surface until smooth, cover and refridgerate 30 minutes.
- Preheat oven to moderate (180c) Roll dough out until large enough to cover apple.
- Invert pastry over pie dish and carefully tuck the pastry around the edges of the apples. rush pastry with egg wash for a glaze.
- Bake uncovered for 30 minutes or until golden and sit for 5 minutes.
- Carefully flip onto a serving plate. Reheat leftover caramel and drizzle over pie.
- Serve with vanilla icecream.