Tarte Aux Pommes Recipe

Summary

CuisineCourse
Method

Ingredients

 Butter1⁄3 Cup (5.33 tbs)
 Shortening1 Tablespoon (Crisco)
 Flour1 1⁄2 Cup (24 tbs)
 Baking powder1 1⁄2 Teaspoon
 Salt1 Pinch
 Cold water1⁄2 Cup (8 tbs)
 Mcintosh apples2 Pound, peeled and thinly sliced
 Lemon juice2 Tablespoon
 Sugar4 Tablespoon
 Cornstarch4 Tablespoon
 Cinnamon1 Teaspoon
 Nutmeg1 Pinch
 Butter2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3443 Calories from Fat 899

% Daily Value*

Total Fat 102 g157.4%

Saturated Fat 58.2 g290.8%

Trans Fat 2 g

Cholesterol 225.8 mg

Sodium 874.8 mg36.4%

Total Carbohydrates 629 g209.8%

Dietary Fiber 61.9 g247.5%

Sugars 328.2 g

Protein 31 g62.9%

Vitamin A 74.2% Vitamin C 94.5%

Calcium 87.8% Iron 57.3%

*Based on a 2000 Calorie diet

Directions

To make the pie shell, combine the butter and shortening in a mixing bowl.
Add the flour, baking powder and salt.
With a pastry blender, blend until the mixture is like coarse crumbs.
Gradually add the water and stir with a fork until the dough holds together and forms into a ball.
Cut the dough in half, cover and set aside.
Wash, peel, core and thinly slice the apples.
Place into a bowl and pour in the lemon juice, mixing well.
Set aside.
Roll each ball of dough in between two sheets of waxed paper into eleven-inch rounds.
Ease one round into a nine-inch pie plate.
Fill with the sliced apples.
Set aside.
In a separate bowl mix the sugar, cornstarch, cinnamon and nutmeg.
Sprinkle over the apples.
Dot with the butter.
Cover the apples with the second circle of dough.
Press the edges to seal, trim, and crimp.
Slash in two or three places for air vents.
Bake at 350 degrees for forty-five to fifty-five minutes or until the crust is golden brown.
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