Upside down milopita (apple pie)

Ingredients

• 5 Red apples
• 1 1/2 cups Sugar
• 1 1/2 cups Flour
• 1 1/2 cups Unsalted margarine
• 1 cup Crushed walnuts
• 1/2 cup Whole walnuts
• 4 Eggs
• 2 tbsp Cinnamon
• 1 tbsp Baking Powder
• Juice of one lemon
• Whole walnuts, to garnish

Directions

First we prepare a cake pan: brush it with margarine, dust it with flour and shake to remove excess.

Then we prepare the apples: rinse, peel and cut them in half. Remove the core, slice them and put them in a bowl of water. We add lemon juice, in order to prevent them from discoloring, while sitting.

Put in the mixer’s bowl half of the margarine, 1/2 cup of sugar and beat them, until the sugar melts and they turn white. Add 1 tablespoon of cinnamon and mix to combine.

Preheat the oven at 350o F.

We spread on the cake pan’s bottom some of the whole walnuts. Pour over the above batter and spread it evenly. Lay on top the apple slices, rinsed and well strained, placing them one next to the other. Then fill in the gaps between the apples with the crushed walnuts.

Afterwards we sift into a bowl the flour, baking powder and remaining cinnamon.

Then put in the mixer’s bowl the remaining sugar and margarine and beat them, until the sugar melts and they turn white. Add the eggs and continue beating, until fluffy. Then reduce speed to low, add the flour mixture and continue beating, until absorbed. Gradually start increasing speed to high.

Spread this mixture evenly on top of the apples and bake in the preheated oven for about 50 minutes.

Remove the “milopita” from the oven and let it cool off for 5-10 minutes. Turn pan upside down onto a platter, cut into pieces and serve, garnished with walnuts.