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Happy National Apple Pie Day!

  We'll see if I can keep this up!  Found a great blog that is celebrating national food fridays and decided to join the fun.  Recipe modified from a plum tart on Smitten Kitchen. 

For crust
1 cup all purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water

For filling
1/2 cup sliced almonds1/3 cup sugar
1 large egg
3 tablespoons unsalted butter, room temperature
2 tablespoons port

1 large granny smith apple, peeled/cored and sliced very thin
turbinado sugar

Make crust:
Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal.  Pour water mixture over dough. Process until moist clumps form.

Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.

Bake crust until pale golden, about 20 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature.

Make filling:
Finely grind almonds with sugar in processor. Add egg, butter and port. Process until batter forms. Pour filling into crust. Arrange apple slices atop filling. Sprinkle liberally with turbinado sugar. Bake until apples are tender and filling is golden and set, about 40 minutes.



Here's what you could do with your apple peelings.....



Cilantro Lime Dip

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