Apple pie recipe

Ingredients:

10-inch pie shell (this is a really easy, really flakey, incredibly awesome pie 

shell recipe.  It’s what we used for this tart.)

6 medium to large granny smith apples 

8 medium to large honey crisp apples

juice from one lemon (1 Tbls for the topping, the rest for the filling)

1/3 cup organic unrefined cane sugar plus 1 Tablespoon sugar for topping

1/3 cup apricot jam/preserves plus 1/3 cup apricot jam for the glaze

1/4 cup Calvados (or 1 Tablespoon vanilla)

3 tablespoons butter

1/2 teaspoon cinnamonApricot Glaze

1/3 cup apricot preserves

Directions:

Preheat oven to 375F.

Line your tart pan with the pie dough, put it in the freezer while you do the apple prep.

Quarter, core, and peel the apples.

Cut 3 of the honey crisp and 1 of the green apples into 1/8-inch lengthwise slices (for the top of the tart). 

 Toss them in a bowl with 1 Tbls of the lemon juice and 1 Tbls of sugar. 

Reserve them for the top of the tart.

Cut the rest of the apples into chunks.  It should make about 8 cups of chopped apples.  

Place in a large saucepan and cook over a low heat for about 20 minutes.  

Squeeze the rest of the juice from your lemon into the apples.  Stir 
occasionally.

Add the Calvados (or vanilla), the apricot jam, sugar, butter and cinnamon.  

Raise the temperature to high and let it come to a boil.  

Stirring constantly. (I used a potato masher when the apples got soft enough to mash …so you end up with a chunky apple saucy mixture.)

Spread the saucy mixture in the very cold pastry shell. Cover with a neat, closely overlapping layer of sliced apples arranged in concentric circles.

Bake in upper third of preheated oven for about 30 minutes, or until the apples have browned lightly and are tender.

Carefully brush a light coating of apricot glaze over the tart. Serve warm or cold.