Can we ignore this luscious rustic maple-apple-walnut tart over here for a moment because I feel the need to say that I still can’t get over that this is the first time I made pie crust from scratch! Can you believe it?
Honestly, I always worried making homemade pie crust would fail. I’ve even had pre-made ready-to-bake brands fail leaving me to stand there staring over the deformed crust, scratching my head and think, “What the Hell?!” So to avoid further disappointment, I felt it was best to ignore pastry type desserts altogether. However, something over the past weekend lured me in. Maybe it’s the change of weather or the mere fact more pie baking is done during this time of year. I don’t know but what I did know, was that I wanted to give this homemade-pie-crust-making a shot.
Let me tell you, I shouldn’t have waited this long to get my hands on this because after this tart was made, pie making has become my newest favorite item to bake. With another batch of pie crust stored in my fridge ready to be baked at a moments notice, it’s really that easy to make. I don’t want to sound cliché over here but really, if I can do it so can you.
I already have a list to make so I hope you don’t get annoyed and don’t worry, I’ll post it sparingly between all the cakes and cookies. I know you guys love them too!
To make the crust, you need 4 ingredients: 1 C APF, 1/2 t salt, 1/3 C cold shortening and 3-5 T ice-cold water. In a medium bowl, mix flour and salt. Next, cut the shortening into the flour mixture using a pastry blender or a long-tined fork until the mixture becomes crumbly about the size of small peas. Sprinkle with water 1 T at a time until the mixture leaves the sides of the bowl.
Form the pastry dough into a ball and flatten onto a floured surface. Carefully cover with cling wrap and cool in the fridge for 45 minutes. When ready, roll out dough onto floured surface enough to cover the interior of a 10-inch tart pan. If dough is left in refrigerator longer than 45 minutes, let it soften slightly at room temperature.
Transfer pastry into tart pan and gently press down and around the sides of the pan removing any air pockets. Trim extra pastry around the sides of the tart pan just leveled with its rim. Save the excess pastry to reroll and use for cookie cut outs and/or patches for errors.
- Be careful not to stretch the pastry dough as this will cause the crust to shrink during baking.
- If air pockets form, prick with a toothpick and reseal by pressing the pastry around it or use leftover extra pastry dough as a patch to seal the hole(s).
For me, apple pies are always good any time of the year but with a touch of real maple syrup this becomes the perfect fall baking kind of pie. Add walnuts and it’s just simply bliss.
- See above or use 1 box of refrigerated pie crust
- 2 large eggs
- 1/2 cup packed brown sugar
- 1/2 cup real maple syrup + 2 tablespoon for garnish
- 1/4 cup unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups (2 medium) apples, sliced
- 1/2 cup walnuts, chopped
- 2 tablespoons milk (optional)
- Heat oven to 375°F. Unroll 1 pie crust in 10-inch round tart pan. Trim excess crust just level to the rim.
- In a large bowl, beat eggs, brown sugar, 1/2 cup syrup, butter, flour and salt.
- Stir in apples and walnuts and pour into crust-lined tart pan.
- Arrange maple leave cut-outs above filling. Brush with milk to give a nice brown toasted color.
- Bake for 45- 50 minutes until the crust is golden brown and the filling is bubbly. Cool on wire rack for 2 hours before serving.
- 6.Remove tart from pan and drizzle with 2 tablespoons of maple syrup. ENJOY!
Maple Apple Walnut Tart was slightly adapted by Betty Crocker The Big Book of Pies and Tarts.