“Taste of Health” with Graham Kerr
Upside Down Apple Pie
Makes 16 servings of a single crust pie
Ingredients
½ recipe Basic Pie Crust (recipe for crust below)
4 ½ Jonagold or other soft cooking apples
¼ cup water
1/3 cup sugar
¼ cup butter flavored margarine
1 teaspoon zest
Directions
Roll out dough for 1 piecrust to a 9-inch circle. Lay a cloth over it and set aside. Core, peel and halve the apples. Leaving the apples in halves. Lay them on a plate the same size pan you are going to use to trim the apples to fit together in a circle of 8 halves with 1 in the center. Set aside.
Preheat the oven to 425 degrees F (220 degrees C). Combine the water, sugar, and margarine in a chef’s pan or heavy-bottomed skillet. Bring to a boil on high heat and stir until it turns golden brown. Cook, stirring occasionally, for 15 minutes or until apples are tender. Pull off the heat and lay the apples in the pan, round side down. Scatter the lemon zest over the top. Reduce the heat to medium. Place a lid, 1 size smaller, than the lip of the pan, right down on top of the apples. Remove from heat and cool 10 minutes.
Fold the rolled out crust in quarters and lay on top of the apples, unfolding to cover completely. Tuck the edges down around the hot apples and prick the crust a few times
with a fork. Bake at 425 degrees F for 20 to 30 minutes, or until the crust is golden brown. Set on a rack and cool slightly, 10 minutes. Place a large inverted plate on top of the crust. Hold with a cloth with both hands and smartly turn upside down. Cut in wedges and serve.
Pie Crust recipe below:
“Taste of Health” with Graham Kerr
Basic Pie Crust
Ingredients
1 ½ cups cake flour
1 teaspoon sugar
1/8 teaspoon salt
2 tablespoons non-aromatic olive oil
¼ cup hard margarine or butter, frozen for 15 minutes
1 teaspoon vinegar
4 tablespoons ice water
Directions
Combine the flour, sugar and salt in a food processor. Pour in the oil and pulse until mixed. Cut the margarine or butter into small pieces and add to the flour mixture. Pulse
10 times or until the mixture is full of lumps the size of small peas. Pour in the vinegar and ice water. Pulse 10 more times or until the dough begins to hold together. Gather into 2 equal balls, wrap separately and refrigerate at least 30 minutes before rolling out. This dough can, of course, be made by hand. Combine the flour, sugar and salt and stir in the oil. Add the margarine and mix with a pastry cutter or 2 knives until the size of small peas. Add the vinegar and ice water and mix with a fork just until it starts to hold together. Gather into 2 balls, wrap and refrigerate as above.
