Directions:
Make the pastry first so it can rest in the fridge.
- Mix the flour and salt
- Cut in the butter and shortening to make pea sized lumps
- Slowly add the cold water and mix until the pastry will just stick together. Don’t over mix. This will give you a tough crust.
- Roll the pastry out and fold it over itself. Top to bottom, left to right, bottom to top, right to left. This will give you a flakier, puff pastry type crust.
- Roll the pastry out to a circle the same diameter as your cast iron skillet. Let this rest in the fridge for 30 minutes
Pre-heat the oven to 375.
Prepare the filling as follows:
- Peel and core the apples and cut them in half top to bottom.
- Mix the apples, syrup, starch and spices in a bowl to coat well.
- Melt the butter in the iron skillet on a medium high heat and sprinkle in the sugar on the bottom of the pan.
- While still on the heat, arrange the apples in a circular pattern in the bottom and pour the syrup and starch mix over the apples.
- Continue to cook the apples in the skillet until they bubble and appear to be cooking slightly.
- Place the pastry over the apples and put the skillet in the oven for 15-20 minutes or until the pastry is golden brown.
- Remove from the oven, place a serving plate over the skillet, quickly and carefully flip it over to release the pie.
- Allow it to cool slightly before you cut and serve the tart.
The sweet maple and apple flavours go well with a nice slice of cheddar or fresh whipped cream. You won’t even need to sweeten the cream.
|
