Upside-Down Apple Pie

Name: Upside-Down Apple Pie
Yield: Yield: 12 or More Servings.
Cuisine: United States
Ingredients: 5 to 6 tablespoons ice water; 2 tablespoons bourbon; 4 or 5 apples, such as Granny Smiths (about 2 pounds); 2 teaspoons arrowroot; 1 tablespoon grated lemon rind; ½ pound chilled butter, cut into small pieces; 2 cups unbleached flour; 1 cup dark brown sugar; 8 tablespoons butter, melted

Preparation info

Yield:
12
or More Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

I have a good friend in New York, Gene Hovis, a professional chef, who was born in North Carolina. He came into my kitchen and demonstrated one of his mother’s prized creations, a hot upside-down apple pie. It is very much “down-home,” but greatly resembles the famed tarte tatin of France.

Ingredients

Short Butter Crust

2 cups unbleached flour
½ pound chilled butter, cut into small pieces
5

Americas
United States
Dessert
Vegetarian

Method

Put the flour in a mixing bowl and add the chilled butter pieces. Work the flour and butter together with the fingers or a pastry blender, until well blended.
Gradually sprinkle the mixture with ice water, using only enough so that the dough holds together and can be formed into a ball. Shape the dough into a ball and flatten slightly. Wrap closely in plastic wrap