My husband just loves pie, and when he comes across a recipe that makes his tummy growl he passes it along. In this case I was intrigued because I have never made a pie without a pie plate before. A cross between a tart and a pie, this pastry filled full of the goodness of apples is baked on a baking sheet. The pastry was easy to work with and any combination of apples can be used, though it is best to use apples that are especially good for baking, such as tart Cortlands, Empires and Granny Smiths as they tend to soften up better in baked goods without getting mushy. A combination of tart and firm apples works best here.
Thanks to my husband for finding and collaborating with me on this delightful idea that encouraged me to use up some extra apples in the crisper. Serve with a scoop of ice cream or if you really want to get decadent, sprinkle the cooked pie with extra-old Cheddar cheese and broil for 5 minutes or until the cheese is melted and bubbles. Certainly a fine Easter treat.
|Apple Pie Tart|
|Recipe by Lisa Turner|
Published on April 23, 2011
Easy apple pie baked on a sheet in a simple folded pastry without fussing over pie shells
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