Inverted apple pie

Mix 50 g of butter with the icing sugar. Add the flour and knead or grind to a crumbly dough.

Add the egg and knead or grind briefly into cohesive dough. Place in the refrigerator for 40 minutes.

Preheat the oven to 180 ° C.

Let the cherries thaw.

Peel the apples, cut into quarters and remove the core.

Melt the sugar with the water in a saucepan over low heat. Caramelize the sugar on a high heat chestnut.

Take of the fire. Stir in the rest of the butter. Beware, it can splash. Pour the caramel into the quiche mold.

Place the apple with the convex side in the caramel and spread the cherries over it.

Sprinkle the worktop with flour and roll out the dough into a round piece of Ø 30 cm.

Place the dough on the apples and push down a bit at the edge. Make holes in the dough with a knife and bake in the oven for about 40 minutes until lightly browned and done.

Remove from the oven and let cool for 10 minutes. Place a flat dish on the baking tin and turn around.