#3614 - Apple Tart Mound

(by Shirley McNevich)

1 3/4 lbs. granny smith apples OR Fuji apples
2 TBSP lemon juice
1 1/2 tsp. lemon zest
1/2 cup white sugar
2 TBSP cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of salt
1 unbaked pie crust dough (or make your own)
1 egg white
1 tsp. cream
turbindado sugar
1 tsp. butter
good quality vanilla ice cream

Wash, peel, core and thinly slice all of the apples. In a large bowl add the apple slices, lemon juice and lemon zest--toss to coat. In a separate bowl add the white sugar, cornstarch, cinnamon, nutmeg and salt--whisk to mix. Sprinkle the cinnamon mixture over the apples--toss to coat. Flour your counter, then roll out your dough to a 14" circle (dough will be thin). Place the dough on a greased cookie sheet. Mound the apples into the center of the dough so that you have about 3" dough ring all around the outside of the dough that does not have any apples. Gently fold up the edges of the dough on to the apples (many of the apples will NOT be covered with dough). In a bowl add egg white and cream--beat well. Brush the egg white mixture over all exposed dough. Sprinkle turbinado sugar all over the apples and dough. Cut the 1 tsp. butter into small pieces and dot the apples with the butter pieces. Bake at 400 degrees 45-55 minutes or until well browned and apples are tender. Cool for 1 hour before cutting and serving with vanilla ice cream. Note: if near the end of baking you notice the exposed apples getting too brown, cover JUST the apples with some foil.