Upside-Down Apple Pie
For the dough: Combine flour and salt. Knead in pieces of butter, egg and water. Shape into a ball, wrap in plastic and chill for 1 hour.
For the filling: Rinse, quarter, peel and core apples.
Dust a fruit cake tin (28 cm or 13 inches) with 60 grams (approximately 2.1 ounces) of powdered sugar. Add a bit of water then top with apples. Melt butter and drizzle 2 tablespoons over apples. Heat pan over medium heat until there is a honey-colored caramel.
Dust apples with remaining powdered sugar and drizzle with remaining butter. Roll out dough on a lightly floured surface to the size of the pan, then lay on top of apples and press between apples.
Bake in an oven preheated to 200-225°C (approximately 400°F) for 25-30 minutes. Remove and let cool slightly. Flip upside down on a cake plate and serve garnished with mint and whipped cream.