This is without a doubt the most incredible upside-down apple pie experience you’re ever likely to have. Ideally you need a 22 cm Le Creuset or deep-sided cast iron pan for this recipe. If you have neither of these, cook apples in a heavy-based frying pan, then tip them into a similar-sized pie dish and top with pastry.
- 250 g puff pastry (or 2–3 sheets frozen puff pastry)
- 75 g butter
- 150 g (¾ cup) caster sugar
- 4 granny smiths apples, peeled, cored and cut into eighths
- egg wash
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
Preheat oven to 190ºC.
Roll out pastry to 5 mm thickness and set aside to rest for 30 minutes.
Heat pan over a medium–high heat, add butter and sugar and cook for 8–10 minutes, stirring constantly. Cook until sugar and butter have cooked to a golden caramel colour. Carefully add the apple pieces, watch out for splashes and cook for just 2–3 minutes, stirring or tossing the pan to coat apples with caramel. The apples will begin to release their juice and stop caramel overcooking.
Set the pan aside to cool a little. Either leave apple in the pan you cooked them in or transfer to a 22 cm pie dish. Place pastry over apples and tuck down the sides to completely cover apples, and then trim excess away. Brush pastry with egg wash and place in preheated oven. Cook for 20–25 minutes, or until pastry is risen, golden brown and cooked. Remove from oven.
To serve, place a large plate or platter over pan or pie dish. Then, using oven gloves or tea towels, tip pan over and remove it, leaving apples on top and pastry on the bottom. Take care, as this is very hot. Serve immediately with thick cream.