Purchased piecrust dough is a convenient time-saver. We like the flavor combo of sweet Golden Delicious and tart Granny Smith apples, but you can use any apple (or combination of apples) you like. If you'd like to keep strictly kosher when making this dessert for our Hanukkah menu, use walnut oil in place of butter, and look for pie dough made with shortening (and containing no lard).
2 tablespoons unsalted butter
1/4 cup packed brown sugar
2 tablespoons granulated sugar
4 1/2 cups sliced peeled Golden Delicious apple (about 1 1/2 pounds)
4 1/2 cups sliced peeled Granny Smith apple (about 1 1/2 pounds)
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 teaspoon ice water
1 teaspoon granulated sugar
1 tablespoon apricot preserves
1 teaspoon water
How to Make It
Melt butter in a large skillet over medium-high heat. Add brown sugar and 2 tablespoons granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 3 ingredients (through nutmeg). Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. Remove from heat; cool to room temperature.
Preheat oven to 400°. Set oven rack to lowest third of oven.
Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. Place dough and parchment paper on a baking sheet. Arrange cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing gently to seal (dough will only partially cover the apple mixture). Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. Bake the tart at 400° for 45 minutes or until golden brown.
Place the preserves and 1 teaspoon water in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm or at room temperature.
This came out perfect!! I brushed the crust with butter and sprinkled with cinnamon and sugar. When done I dusted with confectioners sugar. This was heavenly with fresh whipped cream. I never made a tart before. Not much of a baker but I will absolutely make again. My daughter said its better than any apple pie she's ever had. Thanks for this wonderful recipe!!
I have made this twice already for my family. It is delicious and not too sweet. I used in a little more nutmeg and included a few dashes of pumpkin pie spice in addition to the cinnamon. I used slightly less sugar (didn't pack the brown sugar) and it was perfect. Tastes like apple pie but much more fresh so you can taste the fruit.
Delicious! Big hit at our Thanksgiving table. Wrapping the pie crust was fun for my daughter to help with, and she loved the flavor (and aroma). Need time to devote (probably not a rushed weeknight). Topped each serving with home-made whipped cream -- yum.
I have been making this recipe since it first came out....since i can't find the written recipe i had to check this site to find it. Absolutely delicious and so much less work and calories than a full apple pie. I add a lettle bourbon to the apples and top with cinnamon ice cream.....Always a fall treat in my house for family and guests alike.
For several reasons: First,you don't need so many apples; three large ones are enough for this recipe. Second, if they were cooked on the stove top (except perhaps in a double boiler), they would very likely burn, so I put the butter, apples, sugar, and spices in a ceramic bowl intending to microwaved them. But then I realized that all the juice in the bowl would later pose a problem by leaking through the crust. Therefore I tossed the apples with two tablespoons of cornstarch before putting them in the microwave, where I zapped them for 4 minutes. that's about it. The fold-over crust is a great idea, though, because the outer crust is usually the most flaky and delicious.
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