Made a few apple tarts and an apple pie for Thanksgiving. Making a pie is work, but it is therapeutic for me. After all the time, care and effort you put into it, and it turns out edible, or good enough to eat, that is a reward in itself. Made 3 apple tarts and one apple pie.
Started with making the apple crust from scratch, chilled the dough, prepped the apples, assembled the pie and got them baking.
The round apple tart took more time than the others, The home smelled so good while they were baking that my little son were literally on his toes to try some. I was not able to take any pictures of that, but have a little video when it came out of the oven. The warm apple tart and ice-cream were a great combination.
Apple tarts are tangy, and healthier I guess, than the apple pie. The apple pie is sweeter, as it has more sugar, cinnamon and has 2 layers of crust, so I will stick to the apple pie :-) thank you!
Squeezed a 70 minute video into about 7-8 minutes. Enjoy!
Below is the apple tart recipe, for the apple pie, here is a perfect one from my previous post
This makes 2-8 inch pie tarts or two rectangle and one round pie tart
Pie dough for the apple tart:
- 2 cups all purpose flour
- 1 cup cold butter, cut into cubes
- 1/2 tsp salt
- 2 Tbsp. sugar
- 1/3 cup cold water with 3 ice cubes to form about 3/4 cups water
Filling:
- 6 green Grannysmith apples, cored, peeled and sliced
- 1 cup white sugar
- 1/2 tsp cinnamon sugar, cardamom powder or even a few saffron strands. Use any one you prefer.
For the pie dough:
- Pulse flour, sugar, salt and butter in a processor to form a crumbly texture. Pour the mixture on a kneading surface or large mixing bowl.
- Add the chilled ice water few spoons at a time while bringing the dough together in clumps, do not over-mix. Once the comes together, cover it with a cloth or cling wrap and chill it in the refrigerator for an hour or two. Thaw the dough for 10 minutes before use.
- Preheat the oven at 350 F. Flour dust the rolling surface, and roll out one half of the dough into 1/4 inch thickness. Carefully fold and lift the rolled dough onto a pie pan, any shape you desire.
- Let the edges hang off the rim, trim, fold the edges inward and press down to firm up the shape.
- Place the apple slices and pack tightly. Sprinkle sugar with a spoon, then flavor sprinkle cinnamon, cardamom or saffron strands.
- Bake at 350 F for 35-40 minutes or until the crust is golden brown and the apples have turned slightly brown on the edges.
- Remove and let cool or not, devour warm with vanilla ice-cream or as is, enjoy!