Topsy-Turvy Apple Pie Makes a Great Presentation
Apples are the favored fruit of Eastern Europeans and this easy apple upside-down pie recipe couldn't be simpler to make, especially if you use a purchased crust. To make it even easier, use frozen sliced apples. Of course, a from-scratch pie crust and freshly peeled apples have an edge, but not by much. This can be served hot (try it with a scoop of ice cream or whipped cream) or at room temperature. This makes a great Thanksgiving or Christmas dessert when you're strapped for time. It seems like it took hours and will make you the hostess of the hour.It is imperative that you line the bottom of the baking pan with a circle of parchment paper. You'll want every last bit of the caramel sauce that forms during baking. This recipe easily can be doubled and baked in a 12-inch cake pan.
Here is a larger photo of Easy Apple Upside-Down Pie.
See Also
Popular Eastern European Apple Recipes
Eastern European Pear Recipes
Peach Recipes with Eastern European Flair
Ingredients
- 4 tablespoons melted butter
- 1/2 cup dark brown sugar
- 1/4 cup all-purpose flour
- 3 large tart apples like Granny Smith, peeled, cored and sliced 1/2 inch thick
- 1/4 cup sugar (optional)
- 1 good-quality (9-inch) unbaked pie shell
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 9-inch Apple Upside-Down Pie
Preparation
- If the pie shell is frozen, thaw it and let it come to room temperature covered. Tap it out of the foil pan onto a piece of parchment paper and cover it so it won't dry out.
- Heat oven to 400 degrees. Line the bottom of the pie pan with a circle of parchment paper. Pour in the melted butter. Sprinkle evenly with the brown sugar. In a medium bowl, combine sliced apples with flour and sugar if you like a sweeter pie, tossing to coat well. Arrange the apples neatly in pie pan. Place pie dough over apples, tucking excess down around the sides. Do not vent the top of the crust.
- Bake 40 minutes or until crust is golden. You might also look for caramel bubbling around the edges of pie, but this is not always the case, so go by the crust. Remove to a rack and let cool 5 minutes. Run a knife around the inside rim of the pie. Place a large serving dish over the pie and quickly invert it onto the plate. Serve hot or at room temperature.
