My apologies for two apple recipes in a row, but I wasn’t kidding the other day when I said I had apples coming out of my ears. Plus, Thanksgiving is next week and apple pie just screams Thanksgiving to me.
I’ve got to be honest, I don’t love making pie crust. I’d bake a cake or batch of cookies any day over making a pie that required making a pie crust. Graham cracker crusts, no problem, but good old fashion pie crusts, I’ve just never quite mastered. That is probably one of the reasons I love this tart so much. The crust is so simple to make and there is no stressing over the crust cracking or shrinking or looking ugly in your pie plate. This is apple pie without the pan and it is absolutely delicious!
Serve this warm with a scoop of vanilla ice cream and you will be in dessert heaven . . .at least I think so.
In the mean time, I’m going to work on conquering my pie crust fears, I’ll let you know how that goes.
- 1 cup flour
- 2 Tbsp. Sugar
- 1/4 tsp. salt
- 6 Tbsp. cold butter
- 5-6 Tbsp. Cold water
- 3 cups apples (thinly sliced or chopped)
- 1/4 cup sugar
- 1 beaten egg
- Turbinado sugar
- 1 tsp. cinnamon
- 1 Tbsp. Flour
- Caramel sauce (optional)
In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water tossing with a fork until dough forms a ball. Cover and refrigerate 30 minutes or freeze for 15 minutes easy.
Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer to a baking sheet lined with parchment paper or silpat liner. In a large bowl, combine the filling ingredients and then spoon over pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered.
Using a pastry brush, brush the edges of the dough evenly with the beaten egg. Sprinkle the turbinado sugar directly on the dough and fruit.
Bake 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.