It’s fall and that means apples: apple cider, apple butter, apple pie, apple bobbing, and hayrides through the apple orchards.
Fall = Apple Everything
I know some would disagree and say fall means pumpkins, but remember that someone else’s journey is not yours—someone else who is not having apple pie today.
Apples just seem to suit the rustic easy vibe of this little tart, which is perfect with coffee or a glass of milk.
I’m sure not everyone obsesses over every detail of apple pie, but the ratio of crust to filling is a detail you cannot afford to overlook this time. Deep dish apple pie is fine for those who don’t know better yet, but this flat apple tart has the perfect amount of flaky crust to tangy filling that just screams for a dollop of ice cream!
These little galettes are fun to make for the whole family. Get some flour on your apron as you mix the dough, it’ll make you feel like Grandma.
Give the kids a ball of pastry dough and let them roll it out. I gave my two little ones some alphabet cookie cutters and had them spell out their names to bake up into little bites of yum.
Carefully roll out the delicate pastry.
Peel the vibrant green apples.
Watch the brown sugar slowly dissolve into a syrup over the apples.
Gently fold the crust over the tart little chunks of apple, toss on a little extra pat of butter then slide it into the oven and watch it bake for the perfect taste of fall in your mouth.
When those buttery layers melt in your mouth with the tangy apples all drenched in a lightly sweet and caramelized sauce…
Flat Apple Pie Filling Recipe
By Pioneer Woman
Preheat Oven to 375
In a large bowl stir together:
5 peeled, and chopped Granny Smith Apples (the only way this pie works is if you use Granny Smith Apples. Honestly.)
Juice of ½ a lemon, or 1 tablespoon lemon juice
½ cup sugar
½ cup brown sugar
¼ teaspoon salt
Set aside to give the flavors time to get to know each other while you make the pastry.
Here’s what to do if you want the best pie experience possible: make your own pastry.
If you are Ok with second best, just stop by the grocery and grab a box of pie crusts from the refrigerator section.
My Best Pastry Recipe
This pastry recipe is my own personal favorite recipe that I have been using for years.
3 cups of flour
1 tsp salt
1 cup very cold butter (I only use REAL butter because, well, butter ya’ll!)
Mix with a fork or pastry blender until butter is well blended into the flour. Add:
⅓ cup ice water
⅓ cup cold milk
⅓ cup olive oil (or canola oil)
Stir liquid gently into flour with a large spoon just until it comes together.
Generously sprinkle your work surface with flour and roll into 6 medium circles.
Spoon the filling into the center, then fold the edges of the pastry up over the filling, folding and pleating as necessary.
The more rustic the better! Transfer to a baking sheet, then add a few pats of butter to the top of each circle. Bake 30+ minutes, or until the pastry is evenly brown.
Serve with a cup of coffee or a dish of ice cream.
Or a glass of apple cider and a drizzle of sorghum.