"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grammy Schantz's Apple Tart Recipe

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This recipe for Grammy Schantz's Apple Tart, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dan Rambo (Martha's Lineage)
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pie crust
Flour
Sugar
Butter
Cinnamon
About 5 apples
Some water

Directions:
Directions:
Put the pie crust in the bottom of a pie dish, but first put flour on the underside so it does not stick to the plate.

Add to bottom of pie equal parts of sugar and flour. My mother uses about a half a cup each but I tend to use a little more. The important thing is that you use equal parts of flour and sugar. With your clean fingers gently stir the mixture of sugar and flour so that they are evenly mixed.

Peal and core the apples and cut them in half. This is not an apple pie so donít cut them into smaller pieces. Place one half of an apple in the middle of the plate and continue to put the other half apples around the center one. About six half apples will fill the plate. Place the apples with the cored hole on the bottom so you just see the rounded apple on top. Take another apple and peal and core it. This one you can cut into small pieces and fill in the gaps that are left. Add a little water to the pie. I am not sure how much but probably a half a cup to three quarters of a cup. Cut up small pieces of butter and stick in various places in the pie. Sprinkle generously with sugar and also sprinkle on some cinnamon.

Place in a preheated oven at 400 degrees for about 15 minutes. This will make sure that the bottom of the pie gets done. After 15 minutes turn down the oven to 350 degrees for another 45 minutes. All ovens are different so you may have to play around with the temperature to see what suits your oven. I would check the pie ten minutes before the end of the 45 minutes. If the pie crust is golden brown the pie is done.

You can use any type of apple for this tart but Macintosh apples taste the best.

Personal Notes:
Personal Notes:
My mother, Martha Schantz Rambo, taught me how to make this apple tart, and she learned the recipe from her mother, Agnes Horn Schantz.

I donít make pie crust. I use the ready made ones that you buy in the grocery store. I believe Pillsbury is the best. If you like making your own crust go right ahead. I make all of my pies in Longaberger crock pie plates that my sister, Eunice Rambo Smith, gave me. Pies made in crockery are better than ones made in tin pie plates.

 

 

 

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