I’m loving this lovely ceramic pie dish by Emile Henry that my husband gave me for my birthday. Above is the first pie I made in our new house, ready to get topped with a second crust and popped into the oven.
Now here’s the pie after baking – I just LOVE how the scalloped edge of the pan makes it look so rustic.
Here are some easy apple tarts that I made right at the beginning of apple season – these were made with some local heirloom apples. I just used thawed puff pastry dough, sprinkled the dough with sugar, and topped the dough with slices of apples. I sprinkled it with sugar again, and baked til golden brown.
This last pic is of a recipe that I adapted from Rachael Ray’s magazine for stuffed baked apples:
Stuffed and Baked Maple Apples (adapted from Rachael Ray – Thanksgiving mag issue 2011)
You will need:
7 medium-sized apples
2 Tbsp. sugar
2 Tbsp. maple syrup
2/3 cup oats (quick style worked ok, but I will try rolled oats next time for more texture)
1 tsp cinnamon
Here’s what to do:
- Pre-heat the oven to 350 (or 375 if you’re in a hurry).
- Core 6 of the apples, THEN core them. *Do NOT do this in the opposite order, because the apples are much more likely to split.
- Place the 6 peeled and cored apples in a baking dish.
- Peel, core, and chop the last apple.
- Mix the chopped apple with the remaining ingredients, and stuff each apple with the mixture. Heap any remaining topping over the tops of the core-holes, as the filling will sink a bit as it bakes.
- Bake the apples for 45 mins to 1 hr – it all depends on your oven and how accurate the temp is.
- For me, the apples are ready when they are fork tender and there is a bit of loose caramel accumulating in the pan. You can spoon the caramel over the apples if you want.
When you are eating these, I find that it’s best to take a little bit of the stuffing with eat bite of the apple. The apple has no added flavors, and can be a bit bland without the filling. On the opposite side, the stuffing can be a bit strong unless mixed with a bit of apple. Best to have a little bit of each.