Prep 30 mins
Cook 30 mins
This is an upside down apple pie that I learned to make during a cooking course at Leith's school in London. The addition of ground rice seems odd but it adds a nice texture to the pastry.
- 170 g plain flour
- 55 g rice flour
- 140 g cold butter
- 55 g caster sugar
- 1 egg, beaten
- 110 g butter
- 110 g granulated sugar
- 1 1⁄2 kg cooking apples, peeled,cored and thickly sliced
- 1 lemon, zest of
- Preheat the oven to 190 C or 375°F Make the pastry.
- You can do this by hand, using a wooden spoon as much as possible so your hands don't warm up the butter, but I find it easier to use a food processor.
- Start by sifting the flour and ground rice into a large bowl.
- Rub in the butter or whizz in the food processor until the mixture resembles breadcrumbs.
- Stir in the sugar.
- Add the egg and bind the dough together.
- Refrigerate while you prepare the topping.
- Melt the butter in a 25 cm or 10 inch deep frying pan with a metal handle.
- Add the sugar and remove from the heat.
- Arrange the apple slices over the melted butter and sugar in the base of the frying pan.
- Sprinkle on the lemon zest and return to a medium heat.
- Cook until the sugar starts to caramelize.
- It will take 15-20 minutes and you will be able to smell the change.
- The apples must turn a beautiful brown underneat.
- Remove from the heat.
- While the topping is cooking, you can roll the pastry into a circle big enough to cover the top of the pan and about 5mm or 1/4 inch thick.
- Place over the top of the pan, trim to fit and bake for 25-30 minutes or until golden brown.
- If you like, you can use a fork before baking to make a pretty design on top of the pastry.
- Serve warm with whipped cream or vanilla ice cream.