Upside-Down Apple Pie

Preparation info
  • Yield:


    or More Servings.
    • Difficulty


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.


Short Butter Crust

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


  • 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