This classic French dessert, also known as Tarte Tatin, was featured on House & Home TV 2004.
6 apples (such as Spy or Spartan) peeled, cored and thickly sliced*
1/2 cup raisins (optional)
2 tbsp lemon juice
1 tsp cinnamon
1/4 cup butter
1/2 cup granulated sugar
1 8-oz. package thawed, frozen puff pastry shell, rolled to fit over skillet
* If using frozen apple slices, defrost completely and drain well before adding to pan. To change things up, substitute 6 large, firm pears for apples and dried cranberries for raisins.
Step 1: Preheat oven to 425°F.
Step 2: Toss apples with raisins (if using), lemon juice and cinnamon.
Step 3: Melt butter in a 12" ovenproof skillet set over medium-high heat. Sprinkle in the sugar and stir to combine. Arrange apples in the pan. Reduce heat to medium and cook, without stirring, 15 minutes or until a golden caramel had formed in the pan.
Step 4: Spread pastry over top of fruit so that apples are completely covered. Fold over the edge of the pastry to fit pan snuggly. Transfer pie to preheated oven. Bake for 20-25 minutes if using puff pastry, or until pastry is golden and crisp. Or, if using short pastry, reduce baking time by about 5 minutes. Turn pie out onto a large platter. Spoon any remaining juices over top of pie.