4 c Granny Smith Apples, peeled and chopped into small pieces
1 box refrigerator piecrust (or homemade)
In large iron skillet, melt 1 stick of butter and 1 cup brown sugar (do not caramelize, just melt the two together). Cover with piecrust; add apples, ¾ c white sugar, cinnamon and nutmeg.Cover with top crust that has been slit in 3-4 places (I always cut a heart shape, feel free to choose your own cutout). Sprinkle top with remaining ¼ cup of sugar and dot with remaining TBS of butter.
Bake in 350-degree oven, for 30-45 minutes or until crust is brown and apples are tender.
From: FOLK | No. 1 (Autumn 2011) Recipe: Sandy Robinson. Photo: Rikki Snyder. Back Issues Available HERE.
"Every Thanksgiving table should be blessed with the presence of a long-married pair who bring out the best in each other, are completely enamored despite their differences, and leave every other guest thinking, I’ll have what they’re having. Our holiday pies honor such so there’s a pleasant mix of textures and flavors in every bite. No matter how you slice partnerships, each spotlighting the perfect marriage of crust and filling these six irresistible desserts, there is a whole lot to love."
-Martha Stewart crafts beautiful shade
Somebody get GOOP some ice for that burn.
If she throws clay, homemade rustic pizza dough, and bocce balls with equal mastery, why wouldn’t she throw breathtaking shade?
We’re coming up to Canadian Thanksgiving, so let’s amp up the autumn flavours! Try my buttery Apple Tarts for your next homemade pastry or hold on a few days for my simple pumpkin pie filling! If pastry’s not your thing - maybe my incredible savoury Thanksgiving spread will be the thing you’re hoping to find!