/ Inverted Apple Pie with Caramel

Inverted apple pie with caramel

  • Apples - 6 pieces
  • Lemon - 1/2 Pieces
  • Butter - 6 items. Spoons
  • Sugar - 1 1/3 Cups
  • Sheet puff pastry - 1 piece

1. Cut apples, cut in half and remove the core. Then cut into quarters. Stir the apples with lemon juice and 1/3 cup sugar in a bowl. Leave to stand for 15 minutes until the apples are allowed to juice and not saturated with sugar. 2. Melt the butter in a frying pan over medium heat. Pour the remaining 1 cup of sugar and cook, stirring, until the color of pale caramel. 3. Remove from heat, put the apples in one layer. Add the remaining apples, forming the second layer and starting from the center. Return the speed to the stove and cook apples in caramel for another 20-25 minutes on high heat. Spoon the apples with caramel from the frying pan. 4. Preheat the oven to 200 degrees. Roll the puff pastry sheet into a circle with a diameter of 13 cm. Make four holes in the dough. Remove the frying pan from the fire and again and lay the dough over the apples. Fill the edges under the apples and bake until the dough turns golden, about 20 minutes. 5. Turn the cake over the dish. If apples are stuck to a frying pan, scrape them with a spatula. Ready pie immediately served with whipped cream.

Servings: 6

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