Prep 45 mins
Cook 50 mins
This is soo good and easy, it does not require a pastry puff. I even use a Pillsbury ready pie crust, if I am short on time. I gave this recipe to my cousin who considers herself a desert chef, and she loved it, and has used it many times for many occasions. I use it a lot in the fall when apples are seasonal, but it is also good year round.
- 1 cup sugar, divided
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 6 baking apples, peeled and thinly sliced
- 1 tablespoon butter
- 1 pie pastry
- In a small skillet, heat 3/4 cup sugar, stirring constantly until it is liquified and just golden.
- Remove from heat and quickly pour into a 10 inch pie plate; set aside.
- In a small bowl, combine the flour, cinnamon and remaining sugar.
- Arrange half the apples in a single layer in a circular pattern in pie plate.
- Sprinkle with half of the sugar mixture.
- Arrange half of the remaining apples in a circular pattern over sugar; sprinkle with remaining sugar mixture.
- Place remaining apples over all, keeping the top as level as possible.
- Dot with butter;
- Roll out pastry to 9 inches;place over apples, pressing gently to completey cover. Do not flute.
- Bake at 400 degrees for 50 minutes or until golden brown and apples are tender.
- As soon as tart comes out of the oven, carefully invert onto a large serving plate and remove pie plate. Cool.