So many apple things to make this time of year! {{gwi:2050622}} for us but I made tarts the a couple of days ago that were a big hit and so simple. Apple dumplings are also a favorite.
I usually make this into a large one but after I received a gift from Jayne of cute little individual size tart pans, I couldn't wait to make this recipe in them.
{{gwi:2050623}}
1 recipe, single pastry crust
1 egg; beaten
1 tablespoon water
3 or 4 large Golden Delicious apples, peeled, cored, sliced about 1/8th to 1/4th inch thick.
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoon butter
1/4 cup apple jelly (or any flavor); heated and stirred
Pre-heat the oven to 375. On lightly floured surface roll dough into a circle that is about 1 inch larger than a 10-inch tart pan with a removable rim. Carefully line pan with dough and roll your rolling pin over the top to trim the excess dough. Combine egg and water and lightly brush the inside of the unbaked pastry shell with it to seal.
Arrange the apples decoratively on the egg brushed pastry shell, overlapping them. Sprinkle the sugar on top of the apples and then the cinnamon and nutmeg; dot with pieces of the butter. Bake in the middle of the oven for about 45 minutes until the crust is cooked through and the apples are tender and golden. Remove from oven and brush the apples with the heated jelly while the tart is still hot. Serve with warm with ice cream or sweetened whipped cream.
*This can also be made in {{gwi:2050625}}...divide dough into 4 balls and roll each to fit tart pans.
Single Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup Crisco shortening (I like to use 1/2 butter and 1/2 shortening)
3 1/2 tablespoons ice water
In a large bowl, combine flour and salt. Cut in shortening until mixture is the size of small peas. Sprinkle ice cold water over mixture one tablespoon at a time while tossing with a fork. Add water until dough holds together. Form dough into a ball; flatten to 1/2-inch on a lightly floured surface; smooth edges being careful to not overwork the dough. Wrap in plastic wrap and refrigerate 30 minutes. On a lightly floured surface, roll (from the center of the circle out) to a circle 1-inch larger than inverted pie plate, using a lightly flour rolling pin. Fold pastry in half then forth; transfer to pie plate releasing air bubbles from under it. Brush inside with egg wash before filling.
{{gwi:2050627}}
2 1/4 cup flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup Crisco shortening
7 tablespoons cold water
6 cups peeled, chopped apples (Golden Delicious)
6 tablespoons brown sugar
2 cups boiling water
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cup sugar
1 stick butter (1/2 cup)
In a large bowl combine flour, salt and baking powder. Cut in Crisco with a pastry cutter (or use the back of a spoon and a knife) until mixture is crumbly like the size of small peas. Toss the flour mixture with a fork while adding the 7 tablespoons cold water 1 tablespoon at a time. Gently press dough together and separate into 6 balls but do not over work it. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll each of the 6 pieces of pastry out thinly and put 1 cup of apples on each one; sprinkle with 1 tablespoon brown sugar. Bring dough up around apples to cover and seal. Place in deep dish baking pan. Dot with butter. Dissolve sugar, cinnamon and nutmeg in boiling water; pour around the dumplings. Bake at 350° for 50 to 60 minutes or until apples are tender and dumplings are golden brown. Serve warm as is or with vanilla ice cream.
Apple Crisp
3/4 cup packed brown sugar
3/4 cup all-purpose flour
5 tablespoons butter
8 medium size cooking apples
1/2 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
juice of 1/2 lemon
Heat oven to 375°. Combine sugar, flour and butter in a mixing bowl and mix well with fingers until crumbly; set aside. Peel, quarter and core apples into thin slices and place into a bowl. Add cinnamon, nutmeg, and lemon juice and stir well to mix. Spoon the slices into 9-inch square baking pan. Cover apples with the butter and sugar mixture spreading evenly. Bake 1 hour until topping is crisp.
Marilyn
Daisyduckworth
HanArt
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