See Dr. Roberts demonstrate this as part of a complete Thanksgiving-inspired meal at this cooking demo on YouTube: https://www.youtube.com/watch?v=uYYAyYtA8Rk
Makes: 6 generous servings
This vaguely French tart is both special and healthy as an occasional treat!
2 TB butter
4 oz (1 C) flour (white or whole wheat, or a blend)
1/3 tsp baking powder
2 TB milk
1/8 tsp salt
2 tsp powdered sugar (or 3 T confectioners’ sugar)
4 large Cortland apples
1 teaspoon cinnamon
1⁄2 teaspoon allspice (or add more cinnamon)
Sweeteners of your choice equivalent to 1/3 cup sugar
1⁄4 cup chopped walnuts
Caramel Drizzle sauce:
1 tablespoon butter
1 packed tablespoon dark brown sugar
1⁄2 teaspoon cornstarch
2-3 tablespoons water
- Make the pastry and roll out to fit a 9″ pie plate or tart ring using parchment so you can roll it very thin. If the pastry doesn’t easily separate from the parchment you can put it in the freezer for 2 minutes to make it easier to work with.
- Place your pastry in the pastry case, prick the bottom and decorate the edges. At this point you can either bake it blind for 5 minutes at 400F to prevent the pastry sides collapsing or you can go ahead and add filling and the sides will sink a bit during cooking. To bake blind: put aluminum foil inside the empty pie crust and push out to the edges of the pastry, bake until the pastry just starts to firm up and remove.
- Peel, core and slice the apples, and mix with the cinnamon and sweetener. Place in semi-vertical rings around the pastry, starting with a ring on the outside and then making a second ring in the middle to completely cover the pastry.
- Sprinkle on the walnuts, cover with foil and bake for 30-45 minutes at 350F until the apple is soft and the pastry is fully cooked.
- Meanwhile make the caramel drizzle sauce by mixing all the ingredients together and microwaving until the sauce just boils, which will thicken it. Spoon over the pie when it comes out of the oven, and enjoy!