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Tuesday, March 29, 2005

Upside-Down Caramelized Apple Pie

oh man, was this tasty tonight! I had some apples left from a nice batch my uncle had brought me a couple of weeks ago, and only one Pillsbury Ready Bake crust ;) So, I googled, and found this recipe! Yay Better Homes and Gardens! Here it is:

Upside-Down Caramelized Apple Pie

Pastry for Single-Crust Pie
1/3 cup sugar
4 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon ground ginger
6 to 8 apples, peeled, cored, and sliced (6 cups)
1/4 cup margarine
1/3 cup sugar

Prepare Pastry for Single-Crust Pie, except roll dough between 2 pieces of waxed paper forming a circle about 10 inches in diameter; set aside.

For filling, in large bowl stir together 1/3 cup sugar, cornstarch, cinnamon, lemon peel, lemon juice, and ginger; add apple slices. Toss until apples are coated. Set aside.

In 10-inch oven going skillet melt margarine. Add remaining 1/3 cup sugar and cook until mixture is golden, stirring frequently. Remove from heat. Arrange apple slices in skillet. Remove waxed paper from pastry. Place pastry atop apples. Cut slits in top of pastry.

Bake in a 400 degree F oven for 30 to 35 minutes or until crust is golden. Cool on wire rack for 10 minutes. Using a knife, loosen sides of crust from skillet, if necessary. Invert onto serving plate. If some of the apples stick to the skillet, lift them off with a spatula and rearrange them on top of the pie. Spoon any remaining syrup over apples. Serve warm. Makes 8 servings.

Note: I baked at 350 for about 40 minutes or so. This was so EASY and looked very elegant. Note also that your skillet should be oven proof!