PASTRIES & VARIATIONS: This is a much simplier and more everyday type of apple tart made without a sweet pastry dough. It is delicious even though without the bells and whistles of a more polished French style tart.

APPLE PIE WITH SINGLE CRUST:

 

 

 

1/2 quantity of short crust pastry, see basic recipe,

filling:

    3 ½ lbs tart or cooking apples                                 

    ¼ cup sugar

    2 tsp. cinnamon                                          

    grated rind and juice of 1 lemon

    2 tbsp. butter, diced                                    

    3 tbsp. honey, to glaze

 

 

 

Roll out pastry to roughly ¼-inch thickness to line a 9-inch pie plate. Refrigerate for 30 minutes..

 

Preheat oven to 400 degrees F. Peel, core and slice apples. Toss them with sugar, cinnamon, lemon rind and juice.  Pile them into pie crust and dotted them with diced butter.

 

Bake pie for 45 minutes or until apples are golden and tender. Remove from oven.   Melt honey in a saucepan and brush over the apples to glaze.