I’ve been experimenting with store bought pie shells. It’s not that I don’t like to make pie from scratch, it’s just that lately I’ve been pretty stretched for time so I’m trying to cut corners and testing the food to see if anyone [including me, the harshest judge of my own meals] notice a difference. Here’s my ten minute apple tart. I post it because it worked, looked and tasted fab, and everyone thought I’d put in far more effort than I had!
This would be great to take to a dinner party unbaked and stick in the oven there…
Take 3-4 baking apples, depending on size and a pre-baked pie crust. You can keep both of these items in your store cupboard for ages…
Peel the apples with a basic vegetable peeler. I like to use a carrot peeler. Some people can peel a whole apple in one piece with a knife. My maternal grandmother could do that. Cool, fascinating, but unless it’s your secret talent, just use a carrot peeler. It works a treat. Then, with a melon baller, scoop out the core on both ends.
On a mandolin, slice thick whole slices of the apple. Cut in half to make half-moon shaped slices.
Start at the outer edge of the pie shell and lay them down, overlapping slightly. As you go, sprinkle with sugar and cinnamon.
Melt a chunk of butter and pour over the apples as you go to encourage the cinnamon and sugar to stick.
Paint the butter on. Then add more cinnamon and sugar. [Jack does this part for me!]
How long did that take you? 10 minutes? Or less?
Now stick it in the oven on a medium heat for 20 minutes or until it begins to brown and you can smell the apples. Allow it to cool a bit, then pop it out of the disposable tin plate. No one will know you cut corners!
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