Another Apple pie recipe! This french classic is infused with caramel in every bite. Made with caramelized apples and baked upside down in a bed of caramel it is by far one of my favorite. If like me you also like apple pie you can also go check out my Yogurt Apple Cake and Gluten Free Apple Pie recipe ! 🙂
- 6 apples peeled and thinly sliced ( pink lady or ganny smith)
- 1/2 cup butter
- 1 teaspoon of sea salt
- 1/2 cup sugar
- 1 dough for pie crust
1 . Melt butter in a 10 inch spring form pan over medium to medium high heat.
2 . Add 1 cup sugar and cook, stirring constantly, for 2 minutes or until sugar is melted and begins to turn golden brown. Remove from heat.
3 . Nicely arrange apples around this edge of pan. Then, fill the middle with the remaining apples slices. Add a second layer of apple ( this second layer does not need to be pretty since you won’t see it after flipping the pie).
4 . At this point, the caramel might look like it’s hardened but that’s OKAY, it will loosen up as the cooking and baking proceed. Cover the pan with foil, put the pan back on heat and cook apple for 5 to 10 minutes, until apples have softened.
5 . Preheat oven to 400F. Remove pan from the heat and cover immediately with the pie dough (be careful not to burn yourself). Roll the edges of the dough against the edges of the pan. With the tip of a knife, drill a small hole in the center of the dough to allow the steam to escape.
5 . Bake for 40 minutes until the crust is golden. Let it cool for 10-15 minutes and then flip it. Scrape out any apples or caramel that might’ve stuck to skillet, and put them back into place on the tart. Don’t wait much longer or the caramel will stick to the pan.
Add some vanilla ice cream over that and you’ll be heaven.