Upside-down Apple Pie

Don't let the caramelizing scare you.  If you're uncertain, look online for more tips or videos.   (Here is a link: Caramelize-Sugar.  Use the second method, Dry caramelization.) Otherwise it's an easy and impressive dessert or teatime treat. 

1 sheet of puff pastry, thawed

4 apples, peeled, cored, and quartered*

½ C sugar 

3 Tbsp butter
1 t cinnamon
1/4 t nutmeg

Trim puff pastry to a little larger than the top of 10” pie plate.  Set aside.

Preheat oven to 375.

Over moderate heat, caramelize sugar in a light-colored skillet (9-10”) so you can monitor the color more accurately. 

As the sugar begins to brown, use a silicone spatula or wooden spoon to move the liquefied sugar from the edges of the pan to the center.

Turn the heat lower for more control, if necessary.  Watch carefully as it can turn from golden brown to burnt quickly, if not watched carefully!

With heat turned down, when golden amber color is reached, add butter and stir until it melts and mixes together.

Add apples, cinnamon, and nutmeg to the caramel.  Caramel may clump up, but it will remelt as it continues to heat up.  Cook for about 5 minutes or until the caramel is smooth and liquid again.

Place apples in the pie plate with rounded side down, starting around the rim and fill in the middle using all the apples.  Pour caramel over the apples.

Place trimmed pastry on top, pushing the edges down over the apples.  Bake for 35-45 minutes, until pastry is golden.

Carefully flip over onto a platter with slightly sloped sides to catch any juices.

Serve warm with ice cream.

*You could use a variety of other fruit such as peaches or pears.  Berries would be delicious, but not as impressive looking.