Sometimes tradition (or a particular guest) demands that the holiday meal end with apple pie. But you can still mix it up a bit with this lighter, less gooey version: close enough to the classic apple pie to keep the old-school relatives happy, but different enough to feel a bit more sophisticated.
Apple pie is a traditional ending to the Thanksgiving meal. This tart is a lighter, crispier variation on that tradition -- and it just happens to be a less caloric version, too.
1 1/4 cups all-purpose flour
1/4 teaspoons salt
1/2 cup cold unsalted butter, cut into pieces
3 tablespoons ice water
1 tablespoon fresh lemon juice
3 large Golden Delicious apples, (about 1 1/2 pounds) peeled, cored and thinly sliced
1/4 cup granulated sugar
1 teaspoon grated lemon zest
1/2 teaspoons ground nutmeg
1/4 teaspoons ground cinnamon
Confectioners' sugar for garnish
- Put flour and salt in a food processor and pulse to combine. Add butter and pulse until coarse crumbs form.
- With the motor running, pour the water and lemon juice through the feed tube and process just until dough leaves the side of bowl. Gather the dough into a ball, then place on a sheet of waxed paper and flatten into a disk. Wrap and refrigerate at least 30 minutes or until firm.
- Heat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Sprinkle a work surface with flour. Roll dough with a floured rolling pin to a 13-in round (it doesn't matter if the edges are uneven). Drape dough over rolling pin and transfer to baking sheet.
- Working from the outside to the center, arrange apple slices on top of the crust, in overlapping concentric circles, leaving a 2-inch border. In a small bowl, combine granulated sugar, zest, nutmeg, and cinnamon. Sprinkle mixture over apples.
- Fold edges of pastry in to partially cover apples.
- Bake 15 minutes. Reduce oven temperature to 375 degrees F and bake until apples are tender and pastry is golden, about 30 minutes.
- Cool on baking sheet on wire rack. Serve warm or at room temperature.