We all know most pies are served right side up, but in this Inverted Apple Pie, the pie is turned upside down before serving.
Baking with the season's freshest apples is a comforting activity this time of year. And now with the apple harvest just beginning, you'll find dozens and dozens of varieties of apples available at local produce stands and orchards in your area.
Not all apples are created alike, however. Some are good for baking, while others are good for eating right out of hand. If you plan to be baking pies, use "baking" apples, such as Jonathan, Granny Smith, Golden Delicious, or Rome Beauty, to make great pies. Combine different types of apples for a new twist. Each adds its own distinct flavor and texture, and bakes up differently. For example, Granny Smith takes longer to get tender and doesn't juice out as much as others.
When shopping for apples, it's important to look for firm apples with smooth, unblemished skin that is without bruises or breaks. While apples are certainly decorative when placed in a bowl on your kitchen counter, they'll actually keep longer when stored in a vented plastic bag in the refrigerator crisper or in a cool, moist place. Storing apples at room temperature can cause them to lose their crispness and flavor quickly.
This week, I have another version of apple pie for you. I call it "apple pie with a twist." It's actually an inverted apple pie; before you serve it, the pie gets turned upside down on the serving platter.
Inverted Apple Pie
Serves 8
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups walnut halves
1/2 cup firmly packed dark brown sugar
Pastry for Double-Crust Pie (recipe follows)
1/2 cup freshly pressed apple cider
9 cups peeled, sliced baking apples
1/2 cup sugar (depending on the sweetness of the apples)
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Freshly whipped cream or vanilla ice cream, for serving
1. Preheat oven to 375 degrees F. Spread 4 tablespoons of the butter on the bottom and up the sides of a standard 9-inch pie pan. Press the walnut halves, cut side down, into the butter on the bottom and sides of the pan. Sprinkle the sugar over the walnuts. Gently press the sugar onto the nuts.
2. On a lightly floured surface, roll half of the pastry into a 12-inch round. Place the round of pastry over the walnuts, pressing the pastry gently onto the nuts. Trim the pastry to within 1 inch of the edge of the pan.
3. In a large saucepan over medium heat, bring the apple cider to a boil. Add the apples; cook for approximately 4 to 5 minutes, or until the apples are tender but still crisp to the point of a fork. In a large mixing bowl, combine the sugar, flour, cinnamon and nutmeg; gently stir in the cooked apples. Arrange the apples on top of the pastry in the pie pan. Dot the apples with the remaining butter. On a lightly floured surface, roll out the remaining round of pastry to a 12-inch circle. Place the round of pastry on top of the pie. Trim the pastry even with the bottom crust.
4. Fold the bottom edge of the crust over to form a rolled edge. Cut slits in the top crust. To prevent the edges from overbrowning while baking, cover the edges with a ring made from aluminum foil.
5. Place the pan on a baking sheet lined with parchment paper to catch any drips. Bake for 25 minutes. Remove foil edge and continue baking for 20 to 25 minutes more or until the apples are tender and the crust is golden brown.
6. Cool the pie on a wire rack for about 5 minutes. Loosen the edges of the pie from the pan carefully with a spatula. Carefully invert the pie onto a serving platter, so that the bottom of the pie becomes the top. Serve warm with whipped cream or ice cream.
Pastry for Double-Crust Pie
Makes Enough for 2 Piecrusts
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
1/2 cup ice water
1. In a bowl, stir together the flour, salt and sugar. Using a pastry blender, cut the butter into the dry ingredients until the pieces are the size of small peas. (If you have a food processor, you can use it to pulse the dry ingredients together first. Once you add the butter, pulse for about 20 seconds until the mixture resembles coarse meal.)
2. Add 1/2 cup ice water over the flour mixture, tossing with a fork until all of the dough is moistened. Depending on the humidity at the time you're making it, you may need to add more water as needed, 1 tablespoon at a time. You don't want a big sopping wet ball of dough. Just as soon as the pie crust comes together in the bowl (much like bread dough), stop adding water. (If you're using your food processor, you can add the 1/2 cup ice water in a slow steady strem through the feed tube with the machine running. Process just until the dough holds together. Do not process any longer than 30 seconds.)
3. Turn the dough out onto a flat round on a piece of plastic wrap and chill for at least 1 hour before using.
For more great apple recipes, check out Devorah Stone's ideas at Seasonal Cooking.
