Preheat your oven to 180°C or gas mark 4. Line a 9 inch baking tray with parchment paper. Lightly grease the paper with a teaspoon of butter.
In a saucepan melt 2 tbsp butter on a low-medium heat. Add 100g of the sugar. Keep stirring so that the caramel doesn’t burn. Spoon in your apple slices and make sure they are coated with the sauce. Cook for about 10 minutes until the apples are tender. Remove from heat and pour into the baking tray.
In a separate bowl, combine the flour, salt and baking powder
Combine the cornmeal with the water and stir. Add the rest of the sugar and the butter. Beat in the eggs and mix together before adding in the flour, milk and baking powder.
Pour over the apples and place in the oven for about 35 minutes or until the pasty is golden. Leave to cool before loosening it from the tin sides with a knife.
Place a plate on top and very quickly turn the pie upside down so that it falls out onto the plate.