Apple Tart with Lattice Crust {Bake!}

A small group of us have been working our way through Nick Malgieri’s Bake! at the slow steady pace of a few recipes per month. We took August off to catch up on any recipes we might have missed, or to get ahead on the next section. We started up again in September with Truffle Brownies, a great way to start, if you ask me.

This was the second recipe for September, chosen for us by Kayte. Yes, I said September. I actually made this recipe on time, I just didn’t get around to posting it until now. A month to catch up, and I’m already behind.

This was a fairly straightforward recipe. It’s basically an apple pie baked in a tart shell with a lattice crust.

The lattice topping is brushed with egg wash and sprinkled with sugar.

I had some filling leftover, so I baked it in a gratin dish with the extra crust from the lattice.

 This was a good pie, nothing extraordinary. Probably not one I’ll make again. But then, I have a lot of great apple pie, tart, and cake recipes to choose from.


Sour Cream Apple Pie {ModBak}

This recipe, the last of three apple pie recipes in the Sweet Tarts & Pies section of The Modern Baker, is the only one that really seems like pie. The other two — Breton apple pie and Maida’s Big Apple Pie — are more of a cake and tart, respectively. Each one is delicious in its own right, but none, including this one, reminds me of a classic apple pie. When I think of apple pie, I picture a double-crusted pie (although I don’t have anything against crumb topping, either) with a filling made of apples, sugar, cinnamon, butter, maybe a splash of lemon juice, and not much else.

The twist in this recipe is the addition of sour cream, which makes a custard-style pie. To make the pie, I began by cooking down some apples in butter and sugar. While the apples were cooking, I whisked together flour, sugar, eggs, vanilla, and sour cream. Then I made the crumb topping, which consisted of flour, sugar, baking powder, cinnamon, and butter. Finally, I rolled out and panned a single crust sweet pie dough.

Once the apples had cooled, I combined them with the sour cream custard mixture.

As soon as I put the filling into the pie, I knew I had a bit too much. Fortunately, I had placed the pie pan on a parchment-lined jelly roll pan, so it caught the overflow.

After topping the pie with the crumbs, I baked it at 350°F for about 55 minutes, until the filling was set and the topping nicely browned.

I cooled the pie (more or less), then sliced and served it for a late-evening snack.

The recipe says that the pie needs no accompaniment, and it was certainly good on its own.

Don’t tell Nick, but it was also awesome with ice cream and whipped cream!

Fowler’s Mill Rustic Apple Tart

The Folwer’s Mill has operated in Chardon, Ohio, for 176 years, and a few weeks ago I finally got there. We were on our annual pilgrimage to Patterson Fruit Farm, and I decided to take a small detour to Fowler’s Mill.

As you would expect, the mill store carries a variety of fresh grains, processed in the mill’s stone grinders. But what Fowler’s Mill is known for is its baking mixes, including pancake, muffin, cookie, apple cake, apple crisp, shortcake, and cobbler mixes. So, in addition to bread, cake, and oat flours, I had to try a few baking mixes. Since we had just been to Patterson’s, where we loaded up on fresh apples, I chose Apple Crumb Pie Mix and Rustic Apple Tart Mix.

I had never made a rustic tart before, so I decided to try that baking mix first. A rustic tart is similar to other tarts or pies in that it consists of a crust and some kind of fruit filling. What distinguishes it from other recipes is that the dough, rather than being pressed into a pie or tart pan, is folded partway around the filling.

After making the dough,which consisted of the mix, butter, and cold water, I cut up the apples and mixed them with sugar and cinnamon.

I rolled out the crust, draped it over a ceramic pie plate that I had also purchased at Fowler’s, and added the apple filling. Then I folded the edges of the crust over the filling, leaving the center uncovered. I brushed the crust with egg wash and sprinkled it with finishing sugar.

It baked up golden and gooey, and smelled delicious.

I really liked the rustic look of the tart and the way the apples had begun to caramelize.

This is a wonderfully homey dish that I would happily serve at the end of a kitchen supper. Not at all pretentious, perfectly comforting, and delicious.

It’s a bit of a drive to get to Fowler’s Mill, but they sell online and ship to the Continental US. I probably won’t get there too often. But a stop at the mill will definitely be included in our annual Patterson trip from now on.