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Apple Upside-Down Pie

Author/Submitted by: "Cooking With Stored Foods" by Tejada and Latham, adapted by Linda Shogren
Servings: 6
Categories: Desserts / Pies & Pastries

2  cups  dried apple slices or apple slices, *see Note
2  cups  water
1/2  cup  sugar
1    single crust pastry
1/2  cup  sugar
1/2  cup  walnuts, chopped
1/4  teaspoon  ground cinnamon
1/4  teaspoon  lemon peel, grated

Pour boiling water over apples and let sit 20 minutes. Add sugar and simmer 10 or 20 minutes or until just tender. Drain apple slices; chill juices and reserve. (If using canned apple slices, drain and proceed with recipe). Prepare pastry dough using juices in place of water. Roll dough out into a 9 1/2 inch circle. Trim to make edges neat. Preheat oven to 425 F. Heat sugar in a heavy, 8" skillet with an ovenproof handle. When sugar begins to melt and brown, reduce heat to medium and stir immediately. Continue stirring constantly until sugar is melted and brown (caramelized). Do NOT let your attention wander during this step. Remove from heat. Immediately sprinkle chopped walnuts onto caramelized sugar. Arrange drained apple slices in skillet to make an even layer. Sprinkle with cinnamon and lemon peel. Roll pie dough over rolling pin to transfer to skillet and place over apples. Trim dough to fit skillet. Cut three 1-inch slits in dough to let steam escape while cooking. Bake 30 to 35 minutes until crust is browned. Let pie cool 1 to 2 minutes. Place a round platter or large plate upside-down over skillet. Invert plate and skillet. Remove skillet, scraping out any nuts and apples that remain on the bottom. Cut into wedges and serve.

Omit sugar and water if using apple slices instead of dried apple slices.

Omit sugar and water if using apple slices instead of dried apple slices.

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