Caramel Upside-Down Cameo Apple Pie
Yield: One 9-inch pie
This gorgeous recipe takes apple pie to a whole new level, with only a simple extra step! I love the Cameo apples in this pie because of their perfect, sweet-tart balance but you can use your favorite organic baking apple or try a variety to mix it up!
- 4 tablespoons butter, softened Add to list
- 3/4 cup chopped hazelnuts Add to list
- 1/2 cup dark brown sugar Add to list
- Pastry crust for 2-crust pie Add to list
- 6 to 7 cups peeled and sliced organic Cameo apples Add to list
- 1/4 cup dried cranberries Add to list
- 2 tablespoons unbleached flour Add to list
- 1/4 cup unrefined sugar Add to list
- 1 teaspoon lemon juice Add to list
- 1 teaspoon cinnamon Add to list
Cut a circle of parchment paper 9 inches across. Place it in the bottom of a 9-inch pie or cake pan. (The cake pan will give you a straight-sided pie, which will resemble more of a European tart.) Spread the butter over the entire surface of the parchment paper, covering the bottom of the pan.
Scatter the hazelnuts over the butter and sprinkle with the brown sugar. Roll out half of the piecrust into a 12-inch circle and tuck it into the pan on top of the hazelnut mixture, draping any excess over the edges to hold it in place.
Combine the apples with the cranberries, flour, sugar, lemon juice and cinnamon. Pour the apples into the piecrust and level them out as evenly as possible. Roll the second crust out and drape over the apples. Crimp the edges of the crust together. Pierce the surface of the crust with a sharp knife tip 3 or 4 four times to allow steam to vent.
Preheat oven to 375° F.
Place the pie on a baking sheet to catch any spillage. Bake the pie for 40 to 50 minutes or until deep golden brown. Allow it to rest for about 10 minutes.
Place a cake plate, upside down, on top of the pie pan and grasping both together, turn them over. (Do this step carefully as the juices in the pie will be hot.) Remove the pan and peel the parchment off the top. Be sure to invert the pie while the caramel is still warm.
Let the pie rest at least 1 hour before cutting.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired October 26, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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