Apple pie is the ultimate comfert food, as well as the symbol of American homecooking. But it takes a lot of effort to bake a good pie, and not everyone has the time or skills to make that golden delicious treat.
I came across the idea for this recipe in Real Simple Magazine, when I was in charge of dessert one Thanksgiving. An influx of guest had suddenly RSVP’s and I needed to provide a second option to my pumpkin pie, that I had been slaving over and perfecting for two days.
It was Thanksgiving morning, 10 am, and I had little left in my fridge than some spare pie dough and old cream cheese. I also had no extra pie pans.
I ran over to the grocery store, and as you would expect to find during a holiday revolved around food, it was stark empty, full of people like me scrambling to put something together in time for dinner. There were no extra pie pans, no sugar, and zero pumpkin pie filling left. I took a second to leaf though some of the magazines left on the shelves, to see if I could gather up some inspiration. There I found it, in Real Simple, a pear and apple “galette.” It was like a free-form open face tart; this I could work with.
The store had little pears in stock, but did have an abundance of apples. I grabbed six gala apples, and a lemon. The recipe called for apricot jelly and fresh ginger, but I was not about to shell out for those items, if they were even available. Lucky I had cinnamon, nutmeg, corn starch and brown sugar on hand from my pumpkin pie.
This recipe is meant to be thrown together in 10 minutes, and the best part is, no pie pan required! Just free form the dough on a cookie sheet, two tarts will fit on one sheet.
6 apples, sliced into ½ inch wedges, peeled if desired
¼ brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 tablespoon lemon juice (about half a lemon)
1 tablespoon and 1 teaspoon cornstarch
2 tablespoons butter
Preheat oven at 450 and line cookie sheet with parchment paper.
Combine apples, sugar, spices, lemon juice, let sit for thirty minutes.
Flour countertop, and lay out pie crust, roll out to thin, about 10-11 inches. Put one pie crusts on the cookie sheet.
Drain the apples, and dust the apples with cornstarch, combine. Put half the apples in a single layer on the middle of the pie dough. You can pile them or, or arange them in a fan, whatever works for you. Then, fold in the edges of the pie dough in, brushing water to seal the dough to itself. Sprinkle sugar on the top on the dough.
Make the other tart, and then stick in oven. Bake for 20 minutes, then lower temperature to 375 and bake for 30 more minutes. The crust will be golden brown. Let sit ten minutes and cut into wedges.
Serve alone, with vanilla ice cream, or caramel drizzle.