It freaked me right out. I didn’t want yucky, chewy bad crust. I wanted flakey, butter, soft crust. And that is totally what I got.
Don’t be scared of pie. This was super easy and soooooo good.
Make a pie, or a rustic tart which I think is just as pretty if not prettier than a traditional pie. It’s imperfections make it beautiful.
It’s easy. All you need is a food processor, a rolling pie and a baking sheet. You could make the crust by hand but I didn’t. I can’t vouch for how it would turn out.
This I can.
The filling is well spiced and the tart cranberries are a nice contrast to the sweetness of the apples. The crust, well I think you’ve figured out it’s buttery and ridiculously flakey. I am already planning my next pie. This is really easy and so impressive in both taste and appearance.
Recipe – one 12 inch tart
1 single pie crust – my recipe is included but feel free to use your favorite too.
4 medium sized apples – sliced thinly – I used Ambrosia
1 c fresh cranberries
1/2 c packed brown sugar
1 tbs cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/8 tsp cloves
Double Pie Crust – You only use 1/2 for this recipe so you can take the other half, wrap it well and freeze it for another day
3 c all purpose flour
1 tbs sugar
1 c cold salted butter
3/4 c ice cold water – I let my water sit in the freezer for a couple minutes.
In a medium bowl add flour and sugar. Mix together. Cut your butter into small chunks and toss in the flour mixture. Pour into a food processor and pulse until butter is size of hazelnuts.
Now you need to add your ice cold water. While pulsing in short 4 second bursts stream in your water through the feed tube. Pulse until your dough just, just starts to come together and stick to the blade.
Then dump it out on a floured surface and grab all the little pieces and knead everything together just until it holds. Maybe 4-6 times.
Split in half and form each piece into a disc. Wrap in parchment then plastic wrap and refrigerate until firm (about an hour).
* Try and work as fast as you can to keep your crust cold. The warmer it becomes the less flakey it will be.
Line a baking sheet with parchment paper and set aside. Grab another cookie sheet the same size and set aside. No need to line the second sheet. Preheat oven to 375 F and place your oven rack in the middle position.
In a small bowl mix together brown sugar, cinnamon, nutmeg, cardamon and cloves. In a large bowl mix apples and cranberries. Pour spice mixture over top and mix together. Place in the fridge while you roll out your dough.
Roll out dough to about a 15 inch circle. Dough should be about 1/4 inch thick. My edges weren’t perfect and my circle was lopsided. It’s all ok. Place dough on your lined cookie sheet.
Pour in your filling and spread out leaving a 3 inch boarder around the edge. Fold your edges up and over your filling. Pinch the edges together and seal with a little bit of water if you need to. Don’t worry it doesn’t need to be perfect. Remember not to handle the crust more than you absolutely have to. You want to keep it cold right until it goes in the oven.
Place in preheated oven for 30 minutes. Then remove from the oven and place your second baking sheet underneath. Put back in the oven and bake for another 20 – 30 minutes until the crust is golden brown and the juices are bubbling.
If you notice the crust or the apples are getting too dark before it’s fully cooked just place a bit of tinfoil over the area of concern to stop it from browning anymore.
You can serve either warm or room temp and would have been great with vanilla ice cream.
Crust – adapated from Baked: New Frontiers in Baking
Baking Instructions from – Tracey’s Culinary Adventures