The Red Hot Chili Paper

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Basic Pie Crust
Arlene's Apple Pie
Lemon Tartlets
Pumpkin Pie
Sweet Potato Pie
Tarte Tatin
Strawberry Pie
Cranberry Crunch Pie
Cranberry Pecan Pie
Pear & Chocolate Tart
Pear Honey Pie
Pear and Apple Pie
Old Fashioned Pear Pie
Pear Pie
Apricot Strudel
Apricot Meringue Tart
Strawberry CheesePie
Tarte Tatin


      1/2 lb. puff pastry
      2 apples, firm but ripe (somthing tart, Mackintosh, Cortland etc)
      3-4 oz. sugar
      1 oz. unsalted butter
      1 oz. lemon juice



    Preheat oven to 400. Peel, core and slice apples. Using a 2 quart saucepan, place  apples rounded side down in circular pattern with the bottoms facing towards the centre.  If necessary, trim the stem end so they will fit snugly in the bottom of the pan. Sprinkle  with sugar. Dot with butter and top with lemon juice. Roll puff pastry to 1/8 inch 8 inch  circle. Place pastry directly on top of fruit mixture in saucepan and bake 25-30 minutes,  or until the pastry is golden brown and fruit sauce is bubbling around edge. Remove  saucepan from oven and quickly invert onto serving plate, being careful not to touch the  hot caramel. Cool slightly before serving.

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