This is a great, quick dessert that has the added benefit of sliding in the oven along with the Poulet en Soupière.
Prep Time15mins
Cook Time20mins
chilling the dough1hr
CourseDessert
CuisineFrench
Ingredients
1/2flaky pie crust Melissa Clark's, tried, true and easywith a tbsp or 2 of sugar added
1large apple, cored and thinly sliced
1/4tspcardamomor more to taste
juice of 1/2 a clementine
2tspbrown sugar, firmly packed
1/2tbspbutter, melted
1tbspheavy creamfor brushing the top
1tspdecorative sugarfor dusting
Instructions
Make the Crust
Follow the instructions in the link, including the chilling time!
Prepare the Filling
If your dough has completed it's chill time and you are ready to cook it, if you don't already have your Poulet en Soupière is already in the oven, pre-heat the oven to 425.
Wash the apples and dry them well. slice them very thin, leaving on the skin for color and texture.
Place the apples in a medium bowl and mix them well with the butter, sugar, spice and citrus juice.
Removed the chilled dough from the fridge and roll it out on a large piece of baking paper, into a rough circle, about or 1/4 inch thick. The baking paper will help you transfer it.
Leaving a 2 inch gap around the edge, place the apples in a a slightly overlapped fashion, as neat or as chaotic as time and desire allow. It should be relatively uniform to promote even cooking.
Fold over the edges, 2-3 inches at a time to get a rough crimp all around. Brush the crust with the cream, and sprinkle it with the decorative sugar.
Cook + Enjoy
Bake per your preference. I like to take it when the crust is barely a nice golden brown, I prefer it not to be too brown, but others prefer it quite golden. I also don't mind a bit of bite still in the apples, but others prefer it to be very soft.
Served warm with ice cream or chantilly cream is divine, but if you are lucky enough to have any left over, it's great cold with breakfast, as well.