Foodie Friday Baked Apple Apple Pie

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.