First of all, the crust!
This tart or pie crust is extremely crispy and flaky, yet nicely thickened. It just crumbles and melts in your mouth effortlessly. I didn’t even need extra time to chew! I achieve this through three extra ingredients that you most probably already have in your kitchen! If you don’t, after baking this, you will probably start baking more pies with this crust so might as well go get it already!
I will attempt to sum it up into three sentences for an easy understanding!
I added an egg yolk. The extra fats make the crust even richer, inhibit gluten formation, and when baked, contributes to the brownness of the pie crust. Also, addition of cornstarch allows it to be flakier by substituting some of that gluten from the flour. Last but not least, the addition of cream of tartar further inhibits gluten formation. Its all about inhibiting gluten formation!
Okay I am sorry I cheated by using an extra line, but I hope you don’t mind that!
Following which, we brush the pie dough. With what you might ask ( and you should ask! ). With the remaining egg white mixed with milk. This gives a slight shiny finish and allows the pie crust to be nicely browned. I do this not just simply because I do not want to waste the egg white, but it really produces decent colouration. I even brushed the pie dough twice!
Next up, the filling!
This apple tart has a really sweet, tender apple filling, mixed with cinnamon ( which you can definitely omit if it’s not of your liking! ).
In order to achieve this, slice your apples thinly. This will allow it to fully cook through, and produce that nice golden brown colour. It will then, even be tender! You won’t even need to do much, just let the oven do all the work! Thanks, oven!
After slicing it thinly, we would want to perk up the flavours of the apples with just a little bit of sugar, and cinnamon. I always love the combination of apples and cinnamon, and as such I added quite a fair amount. You can easily adjust it according to your liking! In addition, the amount of sugar to add is up to you too! If you find your apples sufficiently sweet or just don’t like the addition of sugar, just skip it! If your apples are sour you should definitely go for more sugar!
Then, as the apple slices bake, the natural goodness of apple juice will flow out from these slices into the base of the pie crust, dissolving some of that delicious sugar and cinnamon, producing that nice concoction that we want. It will not wet the bottom of the pie crust at all, and if made well ( without holes ), it should not spill onto the baking tray which can potentially be a messy situation!
Last up, the assembly!
Assembly is always the last stage before baking! For here, we want to achieve that nice rustic, and carefree look of the pie.
In order to do so, you really can do whatever design and pattern you would like, or simply fold up the pie crust to the middle and envelope those delicious apples!
For me, I simply folded up mine. Fuss free yet beautiful! Do ensure that there are no holes though, or those delicious juices from the apples won’t be retained, and will even spill out to create a mess! Simply pinch the dough together to seal any holes, and if you still can’t seal them, wet your fingers and mold the dough slightly. Do ensure sufficient thickness or it might come off again!
You may also experiment with the pie crust however you desire, with whatever patterns you like!