Caramel Apple Upside-Down Pie

Votes: 4

Time: 1 hour 30 min.
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 408, total fat 16 G., saturated fats 9 G., proteins 3 G., carbohydrates 65 G., fiber 2 G., cholesterol 36 mg, sodium 438 mg, sugar 25 G.

This crumble pie is incredibly easy to make, yet it looks wonderful! First, it uses store-bought dry sponge mix. Second, you don't have to knead the dough: all the ingredients are simply piled on top of apple slices arranged in a pan, and the pie is baked in the oven, where the magic happens. "This crumble pie is packed with all the fall flavors I love," says Jocelyn Delk Adams. "To save time, I bake it with store-bought peeled and sliced apples. The bag contains all the slices of the same size, which means they bake evenly."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2-3 cups peeled and thinly sliced apples
1 cup caramel sauce + extra for serving
1 teaspoon sea salt
1/4 cup natural non-alcoholic apple cider
0.5 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp vanilla extract
1 package (430 g) of yellow sponge cake mix
2/3 cup (10 2/3 tablespoons) unsalted butter, melted
Powdered sugar, for decoration (optional)
Vanilla ice cream, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake mix, apples, cream dolce de leche, sea salt flakes, apple cider, vanilla ice cream, nutmeg, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a 10-inch (25cm) seasoned cast iron or ovenproof skillet with cooking spray.
Evenly distribute the apples in a pretty pattern across the bottom of the pan. Drizzle the apples with caramel, then sprinkle with sea salt. Top with apple cider.

Sprinkle the apples with cinnamon and nutmeg, then drizzle with vanilla extract. Cover completely with the dry cake mix and drizzle with melted butter.
Bake until the top is golden brown and the edges are lightly bubbly, 50-60 minutes. Let rest for about 15-20 minutes, then invert the cake onto a serving platter to reveal a beautiful apple pattern.
Let cool, dust with powdered sugar if desired. Serve with ice cream and caramel sauce.

Author of the recipe - Jocelyn Delk Adams is a cookbook author.

Categories:

recipe / Calorie content of prepared meals / Desserts / Sweet pies, tarts and casseroles /

Similar recipes