Ruth'sgirl's Notes:
Expand1/4 cup butter Ask a question about this ingredient
1 4-oz pkg. Jell-O Lemon Gelatin Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
7 Granny Smith apples, peeled, cored and quartered Ask a question about this ingredient
1 8 " pie crust, ready-to-use, or from scratch Ask a question about this ingredient
Whipped Cream or Cool Whip Topping Ask a question about this ingredient
MAKE 8" pie crust using 1 1/2 cups sifted flour, 1/2 cup +2 Tbsp. shortening, 3 Tbsp. ice water and 1/2 tsp. salt. Roll out between 2 pieces of plastic wrap and refrigerate until ready to use.
Ask a question about this stepPREHEAT oven to 400 degrees. Melt butter in 10" ovenproof nonstick skillet on medium heat. Add dry gelatin mix and cinnamon. Cook and stir until gelatin is dissolved. Arrange apples,, cut-sides down, in circular pattern on bottom of skillet. Top with remaining apples.
Ask a question about this stepCOOK apples on Med-low heat 20 min. or until apples begin to soften and gelatin mixture starts to thicken. Place pie crust over apples. Place skillet in oven.
Ask a question about this stepBAKE 20 min or until crust is golden and apples are tender. Cool 3 min. Using oven mitts, place large serving plate on top of skillet and carefully turn skillet over onto plate. Serve warm. Cut into 10 slices. Top with whipped topping or whipped cream.
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Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I have a question about step 2 on the recipe "Upside Down Apple Tart" from Ruth'sgirl. It says: "PREHEAT oven to 400 degrees. Melt butter in 10" ovenproof nonstick skillet on medium heat. Add dry gelatin mix and cinnamon. Cook and stir until gelatin is dissolved. Arrange apples,, cut-sides down, in circular pattern on bottom of skillet. Top with remaining apples."