I've mentioned a few times before that the apple pie has gotten the best of me. Not one to take defeat lightly, I went back to the drawing board and this time came up with a winning combination of flavor and texture. I visited Victory Farms again and picked up a container of Smokehouse apples in the hopes of making this go-round an apple treat to be proud of. They've brought in a variety of Henley's Orchard Apples and as was told to me, Smokehouse make great baking apples because they are middle of the road - not too sweet, not too tart. Here's the recipe I created:
1 store bought pie crust
4-5 smokehouse apples
2 tbsp Maker's Mark bourbon
3/4 cup brown sugar
3 tbsp all purpose flour
1/3 tsp cinnamon
1/3 tsp nutmeg
1/3 tsp allspice
Preheat the oven to 450° and transfer the pie crust to buttered tart pan. Lightly press the crust into the pan, try not to stretch the dough since it will just shrink back to it's original shape when baked. Press the overlap against the pan edge and pull off, reserve for decoration. Fork the bottom of the crust to prevent it from bubbling up and bake for 5-7 minutes.
For the filling, start by mixing the bourbon, brown sugar, 2 tbsp flour (reserve 1 for another step), cinnamon, nutmeg, allspice. It should give you a moist but lumpy mixture. Next, slice the apples. I left the skins on for this since it's a rustic kind-of tart and well, I am sometimes lazy when it comes to these types of things. The easiest way to get the right slice, is to cut each apple in 1/2, use a melon baller and extract the core and stems. Next, use a mandolin to get thin, uniform slices. Pile the slices into the bourbon mixture and mix them up, making sure each slice is coated. Once the apples have been coated, sprinkle the last tbsp of flour over the slices and use a spoon to mix everything up again. At this point, there should be a good amount of liquid in the bottom of the bowl which can be discarded or drizzled it over the finished product.
Once the pie crust has finished it's first bake, layer the apple slices from the middle out until they are just over the top of the crust . Using leftover pie crust, I made a little flourish for the top...do whatcha like. Bake the tart for 20-25 minutes, let cool for 10 minutes and enjoy!
|My husband and I had a discussion that went something like this: Me, 'The timer buzzing means pull the item out of the oven.' Husband, 'It buzzed at me, I turned it off.' No matter...it was still delicious.|