Pate Brisee
1/4 cup sugar
5 TBS butter
1 TBS lemon juice
4 lb crisp apples, Granny Smith and Galal, peeled, cored and cut into quarters
raisins, currants or dried apricots
2 TBS butter, extra sugar

Preheat the oven to 400F. Prepare pate brisee, chill while you prepare apples.

Peel (optional) and core apples, cutting into quarters.

Heat the sugar, butter and lemon juice in the skillet for 3-4 minutes or until it begins to caramelize. Remove from heat and arrange apples in the pan in a single layer. Sprinkle with raisins, dried currants or chopped dried apricots to fill in spaces.

Slice remaining apples thinly and use to fill in the holes and gaps. Add 3/4 cup water, bring to a boil, cover and reduce to a gentle simmer for 10 minutes or until apples are soft. Remove lid and continue to cook until there is no sign of water remaining and the edges are beginning to caramelize. Remove from heat.

Dot apples with butter and sprinkle with sugar. Roll out pastry to 1 inch larger than pan. Roll edges of pastry to form a ridge and place over the top of the apples, tucking the edges in gently. Pierce with a fork all over, brush with beaten egg and sprinkle with sugar.

Bake in a 375-degree oven until the pastry is nicely browned, 30-40 minutes. Remove from oven and make sure the juices have turned into caramel throughout, place back over stove if more cooking time is needed.

Allow to cool slightly, loosen edges and shake pan. When you are sure the apples and crust will release, invert on a serving dish, replacing any stray apples with a spoon. Serve with clotted cream, whipped cream or ice cream.