bakekrazy

With Thanksgiving  approaching and this being apple picking time, here is a great recipe for Apple Tarts (Apple Pie). In this recipe I have used a sweet tart dough that I use in a lot of my tart recipes

Dough:
8 1/4 ounces of unsalted butter (room temperature) cubed
4 1/2 ounces confectioners sugar
3 large eggs at room temperature
17 1/2 ounces cake flour
1/2 teaspoon baking powder

Place the butter and sugar into a stand mixer and mix until light and creamy. Add the eggs one at a time until incorporated. Turn off the mixer and add the flour and baking powder. Turn the mixer on slow and mix until incorporated (do not overmix) Place the dough in plastic film and form a disk, refrigerate for 30 minutes.

Apple Filling
4 cups of sliced Granny Smith apples
2 tablespoons lemon juice
1/2 cup sugar
3 tablespoons corn starch
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup apple juice

preheat your oven to 350 degrees

Mix the lemon juice with the sliced apples until well incorporated. Place the apple juice, cinnamon, nutmeg, sugar and corn starch into a sauce pan. Mix well and heat on medium high until the mixture begins to thicken, then add the apples cooking another 2 minutes. Remove the mixture from the stove top and allow to cool slightly.

Remove the dough from the refrigerator and divide in half. On a slightly floured surface, roll out the first section to form a 10″ circle (1/8 thick) and place into your 9″ pie pan. (you can use your rolling pin to roll the dough onto it to transfer to the pan) Pinch the top of the dough around the pie shell and remove the excess. With the excess and the remaining dough roll out another 10″ circle and cut into 1/4″ – 1/2″ strips.

Pour the apple mixture into the pie shell. Using the dough strips weave a lattice design over the top of the pie. Pinch the edges together to seal and discard any excess. Egg wash the surface of the lattice with a pastry brush (egg wash- one egg and 1 tablespoon water mixed well) Bake for 30 minutes until golden brown, place on a wire rack to cool.

Enjoy
Chef Brian Klauss