Well I made eight of the upside-down apple pies, and because I had to trim the dough I ended up with a plastic baggie full of scraps. What was I to do with them? Now I try really hard to keep my weight down, but inside me I am a girl who LOVES food. So I lay in bed on Christmas Eve thinking, what can I do with those scraps and here is what I came up with.
I took 1 1/2 apples, peeled and cored and then I put them in my little chopper. If you don’t have a chopper you can dice them up small with a knife. I put the apples in the bowl with a squirt of lemon, a handful of brown sugar, a sprinkle of cinnamon and a sprinkle of nutmeg.
Then I took the pastry scraps and rolled them out; I took a bowl and set it over the pastry and traced around the bowl with a knife. I spread a little bit of butter on the dough, then added some of the apple mixture and folded the dough in half and pinched the edges. Bake it at 4oo degrees for 15 to 20 minutes until the pastry becomes golden brown.
After you take the pastry out of the oven, take about two tablespoons of confectioner’s sugar and add a few drops of water to it to make an icing. Ice the pastry and serve it warm. Chet liked it with a big glass of milk.
I have to admit the combination of the butter and brown sugar makes a “Caramel” flavor, which is the same with the upside-down apple pie.
Here’s what it looked like:
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