We decided on good ole Apple Pie for Thanksgiving but, you know me and typical. Instead of the usual fussing with pie crust, I’m doing a version of Apple Tart Tatin using puff pastry. And, because I can’t leave well enough alone- I added pecans.
Upside Down Apple Pie
3-6 Granny Smith apples, peeled, cored and cut into quarters (you want enough apples to fill your skillet)
1 tablespoon lemon juice
1/4 cup unsalted butter
1 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans
pinch of salt
1 sheet frozen puff pastry, thawed (store bought is just fine)
1 pint vanilla ice cream
Preheat the oven to 400 degrees F.
Toss cut apples with lemon juice.
In a large ovenproof skillet melt the butter over medium high heat. Add the sugar and stir for 3-5 minutes until the sugar mixture is a golden caramel brown color, but still somewhat grainy in texture. Add the apple slices and cinnamon, stirring well to coat each slice. Reduce the heat to medium and cook for 10 minutes, uncovered, stirring often. Add in the pecans and a pinch of salt. Cover and cook 10 minutes longer. Remove pan from the heat and let cool slightly.
Roll the sheet of puff pastry out until it’s large enough to cover the 10-inch skillet. Arrange the apple slices in a decorative circular pattern in the bottom of the sauté pan. Place the circle of puff pastry over the apples and tuck the excess dough down inside the pan.
Bake for 12 minutes, until the pastry is golden brown, puffed and crispy. Within 5 minutes of removing from the oven and using oven mitts, carefully invert the pie onto a large serving plate. The caramel sauce is very hot, so be careful not to get it on yourself. Serve the pie hot with vanilla ice cream.