Saturday, October 09, 2004
A tart tarte, an upside down pie. The only hard part is paring and cutting the apples.
Tips: Work quickly before the apples get discolored; if you have to tend to a crying kiddie, squeeze a teeny bit of lemon or calamansi over the apples and toss gently.
Golden Delicious variety works best because they keep their shape better even after intense hot cooking.
Invert the hot pie plate immediately but if apple slices get stuck, simply lift out and replace into inverted pie.