Directions: |
Directions:Prepare: 1/2 recipe flaky pie crust dough On a lightly floured surface,
roll out the dough into a 10-inch square, 1/8 inch thick. Transfer to a
baking sheet, cover with plastic wrap, and refrigerate while preparing the
filling. Peel, halve, and core:
4 medium to large apples (2 to 2 1/2 lbs) Gravenstein or Empire are best
Place the apples cut side down on a cutting board and slice crosswise 1/4
inch thick. Combine the apples with:
1/2 cup maple syrup, molasses, packed brown sugar, or white sugar
2 tbsp cornstarch or 1/4 cup flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground allspice
Spread the apple mixture evenly in an unbuttered 8 x 8-inch baking dish.
Dot with:
2 tbsp unsalted butter, cut into small pieces
Remove the dough from the fridge and let stand for a few minutes, until
pliable. Fold the dough in half and unfold over the top of the apples,
covering them. Trim the dough around the pan, leaving a 1/2-inch overhang.
Fold the edges of the dough under to fit inside the dish and press the dough
gently against the apples (around the edge only). Bake until the top has
browned lightly, about 30 minutes. Remove the dish from the oven to a level
area. Reduce the oven temperature to 350 deg. With a knife, score the
crust, as you would a pan of brownies, into 2-inch squares. Baste the crust
squares by tilting the pan all around and spooning some of the apple juices
of the squares, basting the middle squares as well. You can also submerge
the squares in the juices with the back of the spoon. Do not worry about
crushing or tearing the crust, for doing this is part of the character of
the dish. (The crust will also sink slightly into the juices while
cooking.) Return the dish to the oven and bake until the apples are tender
when pierced with a skewer, the filling has thickened slightly, and the
crust is golden brown, about 30 minutes more. Let cool for 15 minutes
before serving. Serve warm in deep bowls with:
Heavy cream, softly whipped cream, or vanilla yogurt. |
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