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Inverted Apple Pie Recipe of 16-02-2019 [Updated on 17-02-2019]
There inverted apple pie is none other than my latest version of Apple pie which, as you know, is one of my favorite desserts. I love to try different versions and, even if in the end I always go back to my mom's recipe, every now and then I find some goodies, as in this case.
The final result, in fact, is a moist sweet, fragrant and very soft, in which the intense flavor of caramel and the delicate one of apple marry perfectly, giving life to a cake that is very simple to prepare and yet spectacular and effective, with which you will delight all your friends.
If you want to be able to enrich it with a little cinnamon, or make it more special with the addition of ginger.
I already liked it so much: very refined in its simplicity :-)
How to make inverted apple pie
First, prepare the caramel: put the water and sugar in a non-stick pan and cook over medium heat until it reaches a brown color.
Peel the apples, cut them into thin slices and sprinkle them with lemon juice.
Beat the eggs with the sugar until you get a frothy mixture.
Add flour, yeast and lemon peel and mix.
Finally add the warmed melted butter. You should get a rather thick mixture.
Line the mold with parchment paper and cover the bottom with the caramel.
Arrange the apples on top of the caramel, after having drained them from the lemon juice, and gently pour the mixture over them.
Bake for about 30 minutes in a preheated convection oven at 180 ° C.
The inverted apple pie is ready: let it cool before serving.