Apple-Syrup Upside-Down Pie

Name: Apple-Syrup Upside-Down Pie
Yield: Serves 6–8
Ingredients: 100 g walnut (or pecan) halves; 4 Granny Smiths or other eating apples, peeled, quartered and cored; 4 Granny Smiths or other eating apples, peeled, quartered and cored; 30 g unsalted butter; 15 g caster sugar; 250 g plain flour; 8 tablespoons golden (or maple) syrup, plus extra for serving; 100 g walnut (or pecan) halves; 100 ml full-fat milk; pinch of salt; 1 scant teaspoon baking powder; 40 g unsalted butter; 1 large egg, beaten

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

I include this here and not in the pie chapter mainly because you need to eat it hot and because I find it useful as a very easy way of turning a supper of leftovers into something a little more heart-warming. The pastry element is just a scone dough, which requires the minimum involvement on your part.

Ingredients

For the fruit

30 g unsalted butter
4 Granny Smiths or other eating apples, peeled, quartered and cored
100

Supper
Dessert
Pie
Vegetarian

Method

Preheat the oven to 220°C/gas mark 7, putting in a baking sheet.

Melt the butter in a pan, and gently fry the apples, curved side down, for about 10 minutes. Put the walnut halves in the pie dish flat side up. Pour over the golden syrup, and then arrange the fried apples curved