Ingredients (serves 8):

For the filling:

  • 7 to 8 medium-large JAZZ™ apples (3 to 3 1/2 pounds)
  • Juice and zest of half a lemon
  • 3/4 cup (150 grams) granulated sugar
  • 4 tablespoons (55 grams or 2 ounces) unsalted butter, cubed, very cold
  • Kosher salt, to taste
  • Store bought pie crust or puff pastry, defrosted
  • Crème fraîche, for serving (optional)
  • Powdered sugar, for serving (optional)


  1. Preheat the oven to 400°F.
  2. Cut the apples in half and use a melon baller or small spoon to scoop out the core. Place the apple halves in a large bowl along with the lemon juice, zest and a pinch of salt. Toss everything together so that the apples are coated.
  3. In a 12 inch skillet over medium heat sprinkle the granulated sugar in an even layer. Allow to cook, resisting the urge to stir, until the sugar melts and begins to caramelize. At this point you can swirl the pan around to ensure that the sugar is caramelizing evenly. When a dark amber color is reached immediately and carefully whisk in the butter and a generous pinch of salt. Be careful of the steam and bubbles that will arise.
  4. Whisk the caramel until the butter is fully combined then add the apples. The caramel may seize up a little bit at this point but don’t worry, it’ll melt down again. Cook for 2 to 3 minutes, flipping the apples frequently to ensure they’re completely coated in the caramel.
  5. If your skillet is oven safe: arrange the apple halves, cut side up, in the pan. This is your presentation side so make it as neat as possible around the edges with the extras squished into the center (the apples will shrink down while baking). Otherwise, transfer the apples and caramel to a pie or cake pan and arrange as mentioned above.
  6. On a lightly floured counter roll out the pie crust or puff pastry. Use a sharp paring knife to cut a circle that is 1 inch larger around than the pan. Carefully lay the pastry on top of the apples, tucking the edges in all the way around. Cut a few vents in the top of the pastry then transfer to the oven.
  7. Bake for 20 to 25 minutes or until the pastry is golden brown and the filling is bubbling. Transfer to a cooling rack and allow to cool until room temperature.
  8. Carefully lay a plate on top of the pastry and, with one quick motion, flip over. If any of the apples are stuck to the pan just remove them and tuck them back into their space.
  9. Serve alongside crème fraiche, with a generous dusting of powdered sugar if desired.