Quite simply, Tarte Tatin is the best upside-down apple pie you will ever eat in your life. It's so good you'll cry when you eat the first warm, caramelly bite. Serious.

Ingredients:
- 14 Gala Apples
- Premade puff pastry sheet
- 3/4 stick butter, room temperature
- 3/4 C of sugar
- 12 inch cast iron skillet

Directions:

• Preheat the oven to 350F.
• Slather the butter at the bottom of the skillet and pour an even layer of sugar over it.
• Peel and quarter all the apple and place them on top of the sugar and butter. You want to cram as many apples as possible, so put them in vertically and in concentric circles. Cut smaller pieces to fill in any hole that may remain. In a 12 inch skillet, you should be able to cram 14 apples.
• Cook over medium-high heat for 20-30 minutes until the juices are bubbly and turn a brown caramel color. Be careful not to burn it, but be sure you can see the brown caramel before moving on to the next stage. Also, be careful, that caramel is wicked hot!
• Bake in the oven for 20 minutes.
• Remove from oven and place a round of pastry dough on top of the apples. You want to tuck the dough in the sides of the skillet, so that when you flip the pie, it has edges. Cut vents in the dough.
• Bake for another 20 minutes and remove from the oven.
• Let rest for 15 minutes and unmold it onto a plate.
• Pour some cream over a nice big slice and commence food orgasm.

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