Ingredients
Units
Scale
- One recipe of the Ultimate All Butter Pie Crust OR Grandma Rhea’s Vegan Pie Crust (follow instructions in recipe to partially blind bake the crust, use a 9″inch baking dish)
- 4 medium apples, cored, and thinly sliced
- 1 cup (8 oz), applesauce (homemade or store bought)
- 1 TBS butter, melted
- 1 tsp pure vanilla extract
- 1 tsp fresh squeezed lemon juice
- 2 TBS apple or apricot jam
Instructions
- Preheat the oven to 400 degrees F
- Set aside the partially blind baked pie crust in 9″ inch pan
- In a small bowl combine the melted butter, lemon juice and vanilla extract. Mix well. Set aside.
- Spoon the applesauce in the bottom of the prepared blind baked pie crust. Cover bottom completely.
- Arrange the thinly sliced apples in a circular pattern around the pie dish. Starting with the outer edge, slightly overlapping the apple, and working towards the center of the pie.
- After apples are arranged us a pastry brush to cover the apples with the melted butter, lemon, and vanilla mixture
- Bake for 35-40 minutes until the apples are golden brown. If the crust starts to brown too much cover the edges with tin foil.
- After the tart is done baking, brush the top of apples with jam to make glossy.
- If desired, place the tart back in the oven on Broil for 2 minutes to brown the apples a little more.
- Prep Time: 15 min
- Cook Time: 35-40 min
- Category: Sweet/ Dessert
- Method: French
- Cuisine: Italian/ French