Rosh Hashana 5772 Upside Down Apple Pie

Rosh Hashana 5772 Upside Down Apple Pie

At Rosh Hashana, it’s customary to eat apples to celebrate a sweet new year. I was particularly busy with school last week, and my mother was cooking the big feast anyway, so I volunteered dessert and went apple picking in Chester, NJ on my one day off. Look at this gorgeous box of seasonal, fresh-picked Macoun, Macintosh, and Honey Crisp apples…

On the night before our family dinner, I invoked the magic of puff pastry, plus a little butter, cinnamon and other scrumptiously autumnal ingredients, to turn 6 of those apples into this…

…and this…

…and this! Shana Tova, Happy New Year everyone!

Upside Down Apple Pie
Serves: 4-6
  • 2 sheets frozen puff pastry
  • Flour, for rolling out puff pastry
  • 1 tsp lemon juice (or the juice of ½ lemon)
  • 6 fresh medium sized apples, peeled, cored and chopped into ½ inch thick pieces
  • ¾ cup white sugar
  • ½ cup brown sugar
  • ½ cup flour
  • ½ tsp nutmeg
  • ¾ tsp cinnamon
  • ⅛ tsp almond extract (optional)
  • ¼ cup raisins
  • ½ cup walnuts
  • ½ cup all-purpose flour
  • ⅔ cups rolled oats
  • ¼ cup brown sugar
  • ½ tsp ground cinnamon
  • Pinch fine salt
  • 4 tbs (1/2 stick) cold butter, cut into small pieces
  • 1 egg, beaten with 1 tbs water
  1. Preheat the oven to 350 degrees F.
  2. Take puff pastry sheets out of the freezer to thaw. After about 10 minutes (you want them to still be very cold but pliable), spread them out on rectangles of parchment paper that have been generously sprinkled with flour. Dust the top of the puff pastry and a rolling pin with flour, and roll out the pastry sheets to make two smooth sheets. Return sheets to the refrigerator for now.
  3. To make the apple filling, first put the lemon juice in the bottom of a large mixing bowl and then mix in your apples as you peel, core and chop them. Stir in the white sugar, brown sugar, flour, cinnamon, nutmeg, almond extract (optional), and raisins until evenly combined. Set aside.
  4. In a medium sized mixing bowl, mix the walnuts, flour, oats, brown sugar, cinnamon, salt and butter until the butter is in little balls the size of peas.
  5. To assemble, remove the puff pastry sheets from the refrigerator. Drop half of the pie filling into the center of each sheet, and sprinkle the top of each mound of filling with half of the crumble mixture. Fold the corners of the puff pastry in on the center of the filling and crumble mounds, tucking the edges back to make a sort of volcano shape. Lightly brush the egg wash over the outer surface of the puff pastry.
  6. Bake in the oven for 40-45 minutes, rotating once after about 20 minutes, until the puff pastry is golden brown and flaky. Serve immediately or freeze/refrigerate and re-heat at your convenience.


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