You don’t have to be in Paris to enjoy this French upside-down pastry. Sweet, caramelized apple slices are topped with a flaky puff pastry for a memorable baked dessert.
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When ready to cook, start the Traeger and set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
For the crust: Place flour and salt in a food processer and pulse to mix. Add butter a little at a time while pulsing. Once it starts to looks like cornmeal, add the water until dough start to come together. Form a round with the dough, wrap in plastic and let it cool in the refrigerator.
While dough cools, place a pie dish or a 10-inch round cake pan on the grill; add butter and sugar to pie dish. Let it caramelize.
When the sugar caramelizes and has come to a dark amber color, take off grill. Arrange apple wedges in a fan formation covering the caramel.
Roll the pie crust into a circle big enough to cover the pan. Prick the pie dough with a fork and cover the pan with the pie dough. Trim the crust leaving room for shrinkage.
Place on the grill and bake for 55 minutes until apples are soft. Let sit for 3 minutes. While pan is still hot, place a plate over pie and flip over.
Serve warm, topped with ice cream or whipped cream. Enjoy!
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