Recipe By : Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c butter or margarine -- softened
3 sl Lemon -- up to 4 sl, thin
- (optional)
3/4 c Sugar
6 Cooking apples (3 lb) -- up to 8
1/2 Pkg pie crust mix
Whipped cream
"An adaptation of the French tarte tatin. The single crust bakes over
the caramelized apples and is served upside down."
Spread 2 tb of the butter in a 9" deep dish pie plate; arrange lemon
slices in bottom; sprinkle with 1 tb of the sugar.
Pare, quarter and core apples; slice into 1/2" thick wedges. Arrange
in layers in prepared pie plate, sprinkling 2 tb sugar or more
between layers.
Heat remaining sugar in small heavy skillet until it melts and
becomes a light brown syrup. Remove from heat; add remaining butter,
stirring until melted; pour over apples.
Prepare piecrust mix, following label directions, or make pastry from
your own single-crust recipe. Roll out to a 10" round on lightly
floured surface; place over apples. (Do not attach pastry to edge.)
Bake @ 425°F for 30 minutes or until crust is golden brown. Cool on
wire rack 15 minutes or until ready to serve. Invert onto shallow
serving dish. Serve slightly warm with whipped cream.
