1 cup sugar, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
6 medium baking apples, peeled and thinly
1 tablespoon butter
Pastry for a single-crust pie
In a small skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and just golden.
Remove from the heat and quickly pour into a 10-in. pie plate; set aside. In a small bowl, combine the flour, cinnamon and remaining sugar.
Arrange half of the apples in a single layer in a circular pattern in pie plate.
Sprinkle with half of the sugar mixture.
Arrange half of the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture.
Place remaining apples over all, keeping the top as level as possible.
Dot with butter. Roll out pastry to 9-in.; place over apples, pressing gently to completely cover. Do not flute.
Bake at 400° for 50 minutes or until golden brown and apples are tender.
As soon as tart comes out of the oven, carefully invert onto a large serving plate and remove pie plate. Cool. Yield: 8 servings.