Apple Pie Tart

Apple Pie Tart

My husband just loves pie, and when he comes across a recipe that makes his tummy growl he passes it along. In this case I was intrigued because I have never made a pie without a pie plate before. A cross between a tart and a pie, this pastry filled full of the goodness of apples is baked on a baking sheet. The pastry was easy to work with and any combination of apples can be used, though it is best to use apples that are especially good for baking, such as tart Cortlands, Empires and Granny Smiths as they tend to soften up better in baked goods without getting mushy. A combination of tart and firm apples works best here.

Thanks to my husband for finding and collaborating with me on this delightful idea that encouraged me to use up some extra apples in the crisper. Serve with a scoop of ice cream or if you really want to get decadent, sprinkle the cooked pie with extra-old Cheddar cheese and broil for 5 minutes or until the cheese is melted and bubbles. Certainly a fine Easter treat.

Apple Pie Tart

Apple Pie TartApple Pie Tart
Recipe by
Published on April 23, 2011

Easy apple pie baked on a sheet in a simple folded pastry without fussing over pie shells

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  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 6 tablespoons cold butter, cut into pieces
  • 2 1/2 to 3 tablespoons cold water
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 apples, peeled and sliced
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter, cut into pieces
  • Prepare the pastry in a food processor by pulsing together the flour, sugar and butter until the mixture resembles crumbs. Add the water a teaspoon at a time and process until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

  • When the dough has chilled, preheat an oven to 400° and line a baking sheet with parchment paper. Combine the cinnamon and brown sugar in a small bowl.

  • Roll the dough out on a lightly floured surface into a round 12-inch circle. Transfer to the prepared baking sheet. Arrange the apple slices on the dough, leaving an inch or so at the edges of the dough to gather up. Drizzle the apples with honey and sprinkle the brown sugar and cinnamon over top. Scatter the butter pieces on top.

  • Fold up the edges of the dough to create an approximately 1-inch border. Bake for 30 to 40 minutes or until the pastry is nicely browned and the apples are tender and browned slightly on the edges.

  • Let cool for 15 minutes before serving. Serve hot, warm or cold.

Makes 6 servings
More delightful pies from Lisa's Vegetarian Kitchen:
Concord Grape Pie
Pumpkin Pie
Baked Cheese and Tortilla Pie with JalapeƱos, Corn and Pinto Beans


Kitchen Shaman said...

I am so going to make this and veganize it. I can use Earth Balance for the "butter", and trade out the honey with either maple or agave syrup.
Yum Yum!

Anonymous said...

I love it when someone challenges me to try a recipe I would not have even noticed, otherwise. Well done to your sweetie then :)
I love the idea of finishing the pie off with cheddar cheese - truly decadent indeed..

Jacqueline Meldrum said...

Oh yum, what a parcel for Easter Lisa!

Valerie Harrison (bellini) said...

I love these rustic pies Lisa. They are much siompler to make than the traditional but there is always my nemesis the crust:D

Unknown said...

I love it too :)

Johanna GGG said...

what a wonderful pie - casual and charming - makes me looks around for unused apples in my house