Rustic Apple Streusel Tart

I cannot believe that I forgot to blog this recipe!  I made this pie for a friend who needed to take a dessert to a Christmas dinner.  He doesn't bake and asked for one of my delicious desserts (which are far better than what you buy in most bakeries, modesty, modesty!)   So, while in reality this pie was made last year (11 days ago), we are going to just pretend I made it today and didn't forget to blog about it!  ;-)

Apple pies are not just for summer time picnics or chilly fall meals!  Apples are available in the grocery stores year round and thus apple pies should be eaten year round!  I make an excellent traditional two-crust apple pie but I gotta tell you that this pie recipe beats every traditional apple pie recipe right outta the water!  This pie reminds me of going to Marie Calenders as a little girl and ordering a slice of Dutch Apple Pie with that yummy streusal topping swirled over the apples (only this pie is even better)!

Don't be intimidated by the long recipe, it is really easy to make and worth every bit of effort!  I always make the crust recipe that is below.  The milk in the crust makes for a more tender crust than traditional pie crusts with water.  If you are not a pie crust maker, feel free to try a ready made crust from the grocery store.  Don't  leave out the apricot preserves!  This thin layer acts as a barrier to the crust from the apple juices while imparting another dimension of fruity sweetness to the pie.

Rustic Apple Streusel Tart

Crust

1 1/2 cup plus 2 tablespoons all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

3 tablespoons frozen solid vegetable shortening, cut into 1/2-inch cubes

5 tablespoons (or more) chilled whole milk

Blend first 3 ingredients in processor. Add butter and shortening; using on/off turns, process until butter is reduced to pea-size pieces. Add 5 tablespoons milk and blend until moist clumps form, adding more milk by teaspoonful if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.

Topping

1 cup all-purpose flour

3/4 cup (packed) golden brown sugar

1/2 cup old-fashioned oats

1 teaspoon ground cinnamon

6 tablespoons (3/4 stick) unsalted butter, melted

Combine first 4 ingredients in medium bowl. Gradually add butter, stirring until moist clumps form.

Filling

4 8- to 9-ounce granny smith apples, peeled, cored, and sliced 1/4 inch thick

1 tablespoon fresh lemon juice

1 tablespoon sugar

3 tablespoons apricot preserves

1 egg yolk beaten with 1 tablespoon whipping cream (for glaze)

Preheat oven to 400°F. Stir apples, sugar and lemon juice in large bowl to blend.

Roll out dough on lightly floured sheet of parchment paper to 14-inch round, occasionally lifting and turning dough to prevent sticking. Transfer dough on parchment to rimless baking sheet. Leaving 2-inch plain border, spread preserves over center of dough. Sprinkle preserves with 3/4 cup topping mixture. Spoon apple mixture over topping, mounding slightly in center; sprinkle apples with remaining topping. Using parchment as aid, fold dough border in over apple filling (border will not cover filling completely). Press border firmly to hold shape and keep in place. Carefully peel back parchment. Brush border generously with glaze.

Bake pie until crust is set, about 25 minutes. Reduce temperature to 325°F. Bake until apples are tender, covering topping loosely with foil if browning too quickly, about 20-25 minutes longer. Cool pie on baking sheet at least 30 minutes. Serve warm or at room temperature.  Store leftovers wrapped at room temperature.

Adapted from Bon Appetit

Recipe shared on:
Foodie Friends Friday