I’m into pie—and not writing—right now. In a major way.
This pie’s easy. Get into it with me.
Bourbon apple tarts
Source: The Casual Baker, boozily adapted from Food Is Luv
Yields: 4–6 tarts
- 1 batch of your favourite pastry, enough for top and bottom
- 0.9 kg (2 lbs) Granny Smith apples, peeled and diced
- 3 tbsp unsalted butter
- ¼ tsp salt
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1 tsp vanilla
- 2 tbsp bourbon
- ¼ cup water
- 1 egg
- 1 tsp water
- Coarse sugar (optional)
- In a large skillet, melt the butter over medium heat. Add the apples and sauté for about 3 minutes. Add the salt, sugars and cinnamon. Mix well and cook for 5 more minutes.
- In a small bowl, combine the water, cornstarch and vanilla. Add the mixture to the apples and stir in quickly.
- Lower the heat and simmer for 15–20 minutes or until the apples become tender and caramelized. Stir in the bourbon and briefly bring to a boil to burn off the alcohol. Remove from heat and let the mixture cool completely.
- When you're ready for pie, preheat your oven to 375 degrees Fahrenheit and line a large baking sheet(s) with parchment paper. Set aside.
- In a small bowl, prepare the egg wash by whisking together the egg and water. Set aside for later.
- Divide the pastry into 4 or 6 equal balls. Roll the first ball into a rough circle and transfer it to a parchment-lined baking sheet. Spoon ¼ of the filling (or ⅙, depending on how many tarts you're making) into the centre of the pastry circle, leaving a 2-inch border all the way around.
- Choose a spot and begin folding the edges into the centre, overlapping with your past folds as you go, until you arrive back where you started. A circle of filling will still be visible on top.
- Brush the pastry carefully with egg wash and sprinkle generously with sugar. Repeat with the rest of the pastry.
- Bake for 25–30 minutes, or until the crust is golden brown. Serve warm with ice cream or ginger-cinnamon whipped cream.