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Upside-Down Apple Pie


nonstick cooking spray
2 teaspoons butter melted butter; divided
--plus 1/2 tablespoon
2/3 cups granulated sugar
1/2 cup fresh orange juice
--1 orange
1 1/2 pound cooking apples
--golden delicious; rome beauty or
-- pippin
--about 4
8 slices thin-sliced firm white bread
2 tablespoons apple cider
1 tablespoon canola oil

1. Preheat oven to 375F. Lightly coat a 9-inch round cake pan with cooking spray.

2. In heavy skillet, over medium heat, melt butter. Stir in sugar and cook over medium heat, without stirring, about 5 to 7 minutes, until sugar caramelizes. Add orange juice carefully; the mixture will sputter.

3. Peel, halve and core apples; cut each half into 3 wedges. Add apple wedges to skillet, cover and cook about 4 to 5 minutes, until juices are released. Increase heat to high, uncover and cook about 2 to 4 minutes, until juices have been reduced to a thick glaze. Remove from heat. Push apples to one side of skillet. Spoon out as much caramel as possible from skillet into prepared cake pan. Set apple wedges, rounded sides down, in circular pattern into the caramel.

4. Trim crusts from bread; cut each slice diagonally into 2 triangles. Arrange triangles over apples to form a single layer, cutting small pieces of bread as necessary to fill in gaps. In small bowl, stir together cider, oil and melted butter; brush lightly over bread.

5. Bake 25 minutes, until bread is crisp and golden brown. Cool tart in pan on wire rack about 10 minutes. Set a serving plate on top of tart and quickly invert. Reposition any apple pieces that stick to pan; drizzle any excess caramel over top. Serve warm.

Makes 8 servings. Preparation time: 30 minutes. Baking time: 25 minutes.

Per serving: About 218 cal, 2 g pro, 43 g car, 5 g fat, 21% cal from fat, 5 mg chol, 132 mg sod, 3 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 8 servings

Preparation Time: 0:00

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