Apple-Pecan Upside-Down Pie Baked in a Skillet

This is an American version of the French Tarte Tatin, simplified to the point that it’s easier than a basic apple pie. Inverted and dripping with bronze juices, the pie tastes like an apple sticky bun, but with a base of crisp butter pastry instead of yeast dough. Because no spices intrude on the clean fruit flavor, it’s important to use a full-flavored apple. Northern Spy, Baldwin and Jonathan all work well here.

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