This is super easy. Kalau nak try boleh la. The tricky part is when to caramelize the sugar and at the same time kena masuk Apples, kena balik kan apples, risau juga hangit caramel tu kan....
I suppose, the inventor of this upside down pie is a genius, credit to Chef Micheal Smith, because compare to the process of making the regular pie, this is super easy!!
1 cup pastry flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup frozen butter
4 tablespoons ice water
1/4 cup butter
1/2 cup sugar
3 granny smith apples, cored and sliced into 6 pieces each
Put flour into a large bowl and whisk in sugar and salt.
Grate in frozen butter and blend lightly with fingertips.
Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.
Melt butter in an ovenproof skillet and add sugar.
Swirl pan around to help dissolve sugar and then let it caramelize.
Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.
Preheat oven to 375°F.
Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
Bake for 30 minutes, until pastry is golden.
Invert onto a serving platter while tart is still warm.