Rustic Apple Tart

Rustic Apple Tart

We’ve been getting a lot of wonderful apples from our CSA and as the kids weren’t eating them all, I was looking for some apple pie recipes.

The filling was from a recipe from The Pioneer Woman’s cookbook that I changed up to be more WAPF friendly.  I used a crust that I found on Bon Appetite and switched up as well, recipe below.  I had a small bit of caramel sauce on hand and drizzled a little on top. This makes two pies.  It was amazing.

Ingredients:

5 peeled and sliced organic Granny Smith apples

2 Tbsp. whole wheat pastry flour

1 Tbsp. organic lemon juice

1 cup Rapadura or Sucanat or Organic Sugar

1/4 tsp. salt

2- 9″ round pie crusts, or 1 recipe for homemade (below)

1/2 stick of pastured/organic butter

Directions:

1. Preheat oven to 375 degrees.

2. Stir together apples, flour, lemon juice, sugar, and salt. Set aside.

3. Roll out pie crusts into large circles and place on a baking sheets.

4. Place half apple mixture on one crust and the remaining on the other.

5. Fold over the edges of the crust so that it covers 2-3 inches of the apple mixture.

6. Dot the tops of the pies with chunks of butter. Bake for 30-40 minutes until golden and bubble. Slice with pizza cutter and serve in wedges.  Enjoy!

*Top with jarred caramel for extra sweetness, if desired.

Homemade Pie Crust

Yield: Makes 2 pie crusts

2 1/2 cups whole wheat pastry, unbleached all purpose flour, or a combination of the two

1 1/2 teaspoons Rapadura or Sucanat

1 tsp. celtic salt

1/2 cup (1 stick) chilled organic/pastured unsalted butter, cut into 1/2-inch cubes

1/2 cup chilled lard or chilled non-hydrogenated solid vegetable shortening (like organic Palm), cut into 1/2-inch cubes

5 tablespoons (or more) ice water

Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.

Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour.

DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-january-28th/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/01/real-food-wednesday-12611.html

Read more great, Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/01/monday-mania-1242011/

Comments are closed.