A delightful twist on the typical apple pie is an inverted apple pie, sometimes known as an upside-down apple pie. It flips the layers, resulting in a caramelized apple topping and a flaky crust on the bottom instead of the crust on the bottom and the apples on top. The following is a simple recipe for an inverted apple pie:

• 6-8 medium-sized apples, peeled, cored, and sliced (ideally Granny Smith or any tart kind) – 1/2 cup unsalted butter
• 1 cup brown sugar – 1 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg, ground
• 1 refrigerated pie crust or handmade pie crust – 1/4 teaspoon salt

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Melt the butter in a 9-inch pie dish or cake pan over medium heat until it begins to boil.
3. Stir together the brown sugar, cinnamon, nutmeg, and salt with the melted butter. Cook for a few minutes, or until the mixture is smooth and bubbling.
4. Remove the pan from the heat and carefully place the apple slices on top of the butter and sugar mixture.
5. Roll out the pie crust and cover the apples, tucking the corners in around the pan.
6. Make a few small slits in the crust to let steam escape while baking.
7. Place the pie dish or cake pan on a baking sheet to catch any drips and bake for 40-45 minutes, or until the crust is golden brown and the apples are soft.
8. Remove the pie from the oven and set aside for a few minutes to cool.
9. Carefully set a serving plate or dish over the pan, and tip the pie over onto the plate, allowing the caramelized apple topping to become the crust.
10. Carefully remove the pan from the pie, keeping in mind that the caramel may still be hot.
11. Serve the warm or at room temperature inverted apple pie. It’s delicious with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Enjoy your tasty inverted apple pie!