Inverted apple pie

Inverted apple pie 

An inverted apple pie, also known as an upside-down apple pie, is a delicious variation of the traditional apple pie. Instead of having the crust on the bottom and the apples on top, it flips the layers, resulting in a caramelized apple topping and a flaky crust on the bottom. Here’s a basic recipe to make an inverted apple pie:

Ingredients:

• – 6-8 medium-sized apples (preferably Granny Smith or any tart variety), peeled, cored, and sliced
• – 1/2 cup unsalted butter
• – 1 cup brown sugar
• – 1 teaspoon ground cinnamon
• – 1/4 teaspoon ground nutmeg
• – 1/4 teaspoon salt
• – 1 refrigerated pie crust or homemade pie crust

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a 9-inch pie dish or cake pan, melt the butter over medium heat until it starts to bubble.

3. Add the brown sugar, cinnamon, nutmeg, and salt to the melted butter, stirring until well combined. Cook for a couple of minutes until the mixture becomes smooth and bubbly.

4. Remove the pan from heat and carefully arrange the apple slices in the pan, layering them evenly over the butter and sugar mixture.

5. Roll out the pie crust and place it over the apples, tucking in the edges around the pan.

6. Cut a few small slits in the crust to allow steam to escape during baking.

7. Place the pie dish or cake pan on a baking sheet (to catch any drips) and bake in the preheated oven for about 40-45 minutes, or until the crust is golden brown and the apples are tender.

8. Remove the pie from the oven and let it cool for a few minutes.

9. Carefully place a serving plate or platter over the pan, and using oven mitts or towels, flip the pie over onto the plate, allowing the caramelized apple topping to become the crust.

10. Gently lift the pan off the pie, being cautious as the caramel may still be hot.

11. Serve the inverted apple pie warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your delicious inverted apple pie!