Well, technically, this is an apple tarte, although not the traditional apple tarte tatin, which uses puff pastry. This is my mom’s recipe. It’s just as impressive, but easier and healthier, since it uses only one crust. That gives you a few extra calories to top with ice cream or whipping cream, as some boys do! Plus, you probably have most of these ingredients on hand.
- 2-3 apples (braeburn, honeycrisp work well), thinly sliced. I don’t peel, but if you are picky and want to do extra work, go for it.
- 1 ready made pie crust, at room temperature
- 4 tbsp butter
- 1 tbsp Karo syrup
- 3 tbsp brown sugar
- 1-2 tbsp lemon juice
Preheat oven to 400. Melt butter, brown sugar, lemon juice and Karo syrup in pan (a 9-10″ skillet works, or pie pan) in the oven while it is warming up. Arrange apple slices over melted butter mixture. Top with pie crust, tucking edges under. Bake for 30-35 min until pastry is browned. Remove from oven and cool approximately 5 minutes. Be brave now….place a plate over the skillet, hold edges and flip! It’s OK if it isn’t perfect, that adds to the rustic quality, and there’s another crust in the box 🙂