Apple Pie is a big deal around my house. My grandmother, Rocci was famous for hers. I have spent a life time trying to find my own niche and garner a two thumbs up from her biggest fan and my father. At christmas I considered making this after listening to Chris Kimble of America's Test Kitchen describe it to Renee Montagne on Morning Edition. I balked on the day figuring it was too much work
What I made was a mere glimmer of what I could have done had I chosen this technique. With a base of something that resembles apple sauce and a topping of firmer apples, the flaky crust holding it all together creates a study in contrasts. Crispy, buttery perfection as the consummate ying to the tarts internal yang.
The original recipe can be found at Laws of the Kitchen. This is what I did to make it gluten free and local.
- 6 Northern Spy apples
- 1/3 cup Brown Sugar sugar
- 1 tbsp Russian Mulling Spice
- 2 tsp lemon juice
Spoon the puree into the cooled tart shell and smooth. To make the topping:
- 2 large Northern Spy apples
- 1 tbsp fresh lemon juice
- 2 tbsp Earth Balance (soy butter)
- 1 tbsp brown sugar