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.


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


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.

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