Using thin layers of bread instead of pastry dough, and
delicious caramelized apples, this low fat recipe for Upside Down Apple Pie
will make a lovely summer dessert!
Ingredients:
Apple Topping
2 tsp. butter
2/3 c. sugar
1/2 c. orange juice, freshly squeezed from one orange
4 medium to large sized apples, Golden Delicious or Rome
(peel, core and slice each apple into 6 wedges)
Crust
8 slices of thin white bread (crusts trimmed, and each
slice cut into 2 triangles)
2 T. apple cider
1 T. canola oil
1/2 T. butter, melted
Directions:
* Preheat oven to 375 degrees. Coat a 9"
round cake pan with cooking spray.
* In a large skillet over medium heat, melt butter and stir in
sugar. Continue to cook without stirring, until sugar caramelizes, about 5-7
minutes. Carefully add orange juice.
* Add apple wedges to the skillet and cover. Cook for
about 4-5 minutes.
* Remove cover and and increase to high heat.
Continue cooking apples until the juices have been reduced to a thick caramelized
glaze, about 2-4 minutes depending on the amount of juice that has been
released from the apples while cooking.
* Remove from heat and transfer as much of the glaze
as possible to the prepared cake pan. Place apple wedges on top of
glaze, in a circular pattern, covering the entire pan.
* Arrange bread triangles over the apples, cutting a few
small pieces if necessary to fill in gaps.
* Mix together in a small bowl the cider, oil and melted
butter. Brush lightly over the bread layer.
* Bake for about 25 minutes or until the bread is golden brown.
Cool on wire rack for 10 minutes.
* Invert pie onto serving plate and replace any apples that may
have stuck to the pan, drizzle excess caramel over the top and serve warm.
Makes 8 servings.
Per serving:
Cal 180
Pro 1g
Fat 4g
Carb 36g
Sod 76mg
Chol 4mg
Source: The Eating Well Dessert Cookbook, edited by Michelle
Jones.
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