My mother would occasionally make baked apples, core the apply, fill it with butter, brown sugar and cinnamon and bake for an hour or so at 350-375f. The skin is left on the apple, the center becomes a sweet, tasty, spice heaven.
It is fall and the apples in the farmers market look amazing, I was think tart tatin, with a caramel sauce made with butter, brown sugar, spices.
I rolled those two into a baked apple, apple pie.
The pastry is Mary Berry's basic sweet crust. I rolled it kind of thick, did a nice crimp around the top, lined with baking paper, pie beans and blind baked it for about 20 minutes at 375f.
I cut the apples in wedges, coring them, and leaving the skin on. This took three jumbo size apples.
For the sauce, I melted butter in a sauce pan, added brown sugar, cinnamon and freshly grated nutmeg. I cooked that until it started to carmelize, forming a sauce. I was concerned that it was not thick enough, and that the liquids from the apples would make a sloppy pie, so I added about a tablespoon of cornstarch a minute before removing from the heat.
I arranged the apple wedges in the partially baked pastry, taking care to form a pattern. Poured the caramel sauce over, and baked at 375f for about 45 minutes.
So how much butter and sugar? About 4-5 ounces of butter, and 1/3 of a cup of sugar. I don't really measure such things.