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Upside-down apple pie

Christophe Cornet

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3-4 large Granny Smith apples
4 tbsp butter
3 tbsp sugar
One sheet puff pastry dough
Splash of warm rum
Vanilla ice cream (optional)


Peel 3 to 4 Granny Smith apples and slice. Melt butter in saucepan (2 tbsp) with a few tbsp. of sugar. Arrange apples around deep sauté pan; arrange in circular pattern, place apples overlapping each other and then add a few slices to the middle of pan. When finished, this will be the top of your torte.

Drizzle butter/sugar mixture over top of apples. Cook on medium heat until apples start to get soft and the butter/sugar mixture begins to caramelize. Remove apples from stove and then bake in oven, uncovered for 10 minutes at 425 degrees.

Remove from oven and put one sheet of rolled-out puff pastry dough on top, cutting edges and then tucking them under the apples around edge. Bake in oven for 20 minutes at 425 degrees. Remove from oven and place large serving plate on top and flip over. Drizzle warm rum over the top and serve each piece with a scoop of vanilla ice cream.

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