Friday, March 21, 2014

: Apple Pie or Apple Tart?

All-American Apple Pie
1 box Pillsbury refrigerated pie crusts, softened as directed on box
6 cups thinly sliced, peeled apples (six medium)
¾ cup sugar
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
1 tablespoon lemon juice

Preheat oven to 425° F. Place one pie crust in ungreased 9-inch pyrex pie plate. Press firmly against side and bottom. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges of the two doughs together to seal. Make it pretty by crimping with a fork (use the side of the fork to create little lines all around the crust edge or finish off the edges by using your finger on one hand to pinch (“flute”) the edge of the crust between your thumb and the side of your index finger of the other hand or just use one hand to pinch the edge of the crust between your thumb and the side of your index finger all along the crust edge.  Cut slits or shapes in several places in top crust. Bake 40 to 45 minutes, or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

French Apple Tart
1 Pillsbury refrigerated pie crust, softened as directed on box
3½ tablespoons sugar                                                                                                                                     
 1 tablespoon flour
4 large Golden Delicious apples—peeled, cored and cut into ¼-inch-thick slices
2 tablespoons melted and strained apricot preserves
Roll out and place the crust on a tart pan. Prick with a fork a few times.
Preheat the oven to 400° F.
In a small bowl, combine 2 tablespoons of the sugar with 1 tablespoon of flour and sprinkle over the dough.  Arrange the apple slices on top in overlapping concentric circles. Brush the apples with the melted butter and sprinkle with the remaining 1½ tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves and bake another 3 minutes.  Let the tart cool slightly before serving.

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