- 1 store bought roll-out pie-crust (my favorite is, of course, from Trader Joe's)
- 2 to 2 1/2 cups peeled and coarsely chopped apples (the more tart the better...think Braeburn, Granny Smith...)
- 2 Tablespoons butter, in 1/4 in cubes
- 1 Tablespoon cornstarch
- 1/2 Tablespoon flour
- 1 Tablespoon lemon juice
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- dash of nutmeg or allspice
- 1 egg, beaten
- 1 Tablespoon raw cane sugar
Preheat oven to 350F. In large bowl, toss apples in lemon juice, and sugars. Then toss and coat evenly with flour and cornstarch. Mix in cinnamon and additional spices. Set aside. Bring piecrust to room temperature, per instructions on the box. Roll out onto parchment-lined cookie sheet. Dump apple mixture onto the center of the piecrust. Dot the apple mixture with little cubes of butter. Bring up sides of piecrust and gently press in to enclose the apple mixture. There will be an approximately 3-4 inch opening on top of tart. With pastry brush, brush piecrust with egg wash, and while wet, sprinkle with raw sugar. Bake for 45 minutes, or until crust is golden and filling is bubbling. Cool slightly, serve in wedges.
*Try other fall variations by substituting, or partially substituting for pear, cranberries, etc.