Apple picking and a recipe

We went apple picking on Saturday.

IN OUR BACKYARD!

  I didn't think they would be ripe til fall, but they were turning really red and some started falling off the tree.  A quick taste test and they are definitely ripe.

  Some have been already tested out by bugs, but they are mostly untouched.  They have a complexity in their flavor, sweet yet a little tang, and they are so very crisp.  Apple perfection, really.

 

Have I ever mentioned how cool he is?  This boy.  A stud.

  With company coming over Saturday night, I made two apple desserts.  This apple crisp.  Standard, Better Homes and Gardens apple crisp, with the crisp part doubled for my husband.  I haven't had apple crisp in a long time and it was so good.  The apples bake very well, soft yet hold their texture.  I am telling you, apple perfection from my backyard.

 

And then my rustic apple tart.  I pretty much can make it in my sleep as it is my standby dessert, but it is a crowd pleaser nonetheless.  It's the crust.

 

Here is my recipe/directions.

 

  I make a recipe of pate brisee with my food processor which makes two crusts, one I freeze if I don't need it.  Make sure you give the crust it's chill time!  Crust may need to sit out on counter before rolling, let it do that when you prepare the apple mix.

 

4-5 medium sized apples, peeled and sliced

1-2 Tbls. vanilla extract

~1/2 cup sugar

~3 Tbls. flour

 

  Combine apple mix  and stir all together.  Dump into the center of rolled out crust (~12" diameter) and fold the edges over the apples.  Brush the crust with water (or if you are fancy you can do an egg wash), and sprinkle with sugar.  Bake on baking sheet at 375 F for 40-45 minutes until crust is golden and apple liquid is bubbling.  I always bake on parchment and on a baking sheet with edges because inevitably the apple liquid bubbles out and makes a huge mess.

 

  Notice that there is no cinnamon in this recipe.  It's like an apple pie sin, right?  Wrong.  It is so good this way.  You could probably also do this whole recipe with peaches, but I might do a little extra flour because they are juicier.