I love a good apple pie, it is such a classic! I generally bake it in my round pie pans, but sometimes like to mix it up and bake in my rectangular tart pan, which I love. I love rectangles and squares, there is just something about that shape!
Roll you pie dough with plenty of overhang, it just gives you more wiggle room and is easier to work with.
You can either cut around the edges or simply press down to cut it off.
Prick the bottom of the shell with a fork. Place shell in fridge to chill while you prep the filling.
Cut your apples. Granny Smith is my favorite to use! There are plenty of opinions on what apples to use in baked goods. I guess it is really a personal opinion. I have used galas plenty of times, and loved those as well.
Place in a large bowl.
Add all ingredients for filling.
Fill shell. Mine was really full, almost overflowing. I like it like that!
It was like a puzzle, trying to get all the apples slices to fit.
Finally! Everything is in!
Start the crumb topping. I love using whole wheat pastry flour for this, but you can use an all purpose if you prefer.
Pulse in a food processor.
Add to top. If you have filled your as full as mine, this will take a little time.
Bake until it is golden brown. Allow to cool, at least slightly, before slicing.
Isn’t it gorgeous?!?
The main reason I like to fill it so full is the apples collapse as they bake. I wanted me apple filling to come right to the top of the tart, so I knew I needed to have it filled full to begin with!
To add to the perfection of this tart, serve it with ice cream or whip cream. Either way, you are winning in life!
Now, sit back and enjoy. You deserve it!
Gluten Free Pie Dough
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Partial Wheat Pie Dough
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Pate Brisee- all white flour
- 2 1/2 cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
Apple Tart with Crumb Topping
- 6-9 cups apples, cored, peeled and sliced This will depend on how high you want you pie. I did at least 9 cups. I love a good, high filling!
- 1/4-2/3 cups sugar This amount will be up to you and your preference
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2/3 cup chopped walnuts or pecans I used chopped walnuts. These are optional, of you aren't into nuts, don't add them.
- 2-3 tablespoons flour
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 3/4 cup flour I love using a whole wheat pastry flour
- 1/4 cup butter, diced
- Preheat oven to 350 degrees. Roll pie dough to tart pie or pie pan. Your choice. Form and prick with a fork. Place in shell in fridge while you prep the filling. In a bowl, combine all ingredients for filling. Mix well. In a small food processor, add in the brown sugar, flour and butter for crumb topping. Pulse until the butter is in small chunks. Add filling to shell and top to crumb topping. Move to oven.Bake until topping is golden brown and fruit is tender.You can serve immediately, but you can also allow it cool. It is easier to cut this way. I personally prefer to let it cool. I even like it to sit overnight in the fridge!Now, sit back and enjoy. You deserve it!