Caramel Upside-down Cameo Apple Pie
Yield: 1 (9-inch) pie
I love Cameo apples in this pie because of their perfect, sweet-tart balance but you can use your favorite 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 for 2-crust pie Add to list
- 6 to 7 cups peeled and sliced Cameo apples Add to list
- 1/4 cup dried cranberries Add to list
- 2 tablespoons unbleached flour Add to list
- 1/4 cup sugar Add to list
- 1 teaspoon lemon juice Add to list
- 1 teaspoon cinnamon Add to list
Preheat oven to 375° F.
Cut a circle of parchment paper 9 inches across. Place 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 butter over the entire surface of the parchment paper, covering the bottom of the pan.
Scatter hazelnuts on the buttered parchment and sprinkle with brown sugar. Roll out half the pie dough into a 12-inch circle and tuck it into the pan on top of hazelnut mixture, draping any excess over the edges.
Combine apples with cranberries, flour, sugar, lemon juice and cinnamon. Pour mixture into pie shell and level it out with a spoon or spatula. Roll out second crust and drape over filling. Crimp edges of crust together. Pierce crust with a sharp knife 3 or 4 times to allow steam to vent.
Place pie on a baking sheet to catch any spillage. Bake for 40 to 50 minutes or until deep golden brown. 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 the filling will be hot.) Remove the pan and peel parchment off the top. Be sure to invert the pie while caramel is still warm.
Let 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.