Easy Pie Crust & Fabulous Apple Tartlet

I know I already posted about our Apple Cider Bee but what can I say, I guess we love apples 🙂

Saturday was overcast and windy but it wasn’t too cold or rainy; perfect for apple picking. We headed out to a local orchard and picked some apples. DH (dear husband) loves honeycrisp apples. The demand is high and the honeycrisp trees do not produce as abundantly as other types of apples so all that was left of them were the apples on the very tops of the trees. I’m thankful for a tall husband.

We also got in a hay ride. Both little ones enjoyed it. Mommy and daddy enjoyed it too! Hayrides are a finer thing for sure!

Sunday we had a fellowship after church and I made some really great apple tartlets to take.

Perfect Pie Crust:

This pie crust is the easiest one I have come across and it is so versatile! By adjusting the amount of sugar, it can be sweeter for dessert purposes or savory for a meat pie. It certainly works for me!

• 1 1/2 sticks of butter, cold, diced
• 3 cups of flour
• 1 tablespoon of sugar
• 1/3 cold shortening
• 1/2 cup of ice water

Put flour, sugar, butter and shortening in the food processor and pulse until butter is the size of peas. With the food processor running, pour the cold water down the feed tube one tablespoon at a time until the dough forms a ball. Dump onto floured board and press into a ball. Wrap with plastic wrap and refrigerate for 20 minutes before rolling out.

Apple Filling:

• Diced Apples (I used Spy apples and they held texture wonderfully when cooked)
• 1-2 Tablespoons of Poudre Douce (Epicure baking seasoning. You can buy it here through Carmen Locke. I think it has a mixture of cinnamon and nutmeg so you can simply add a little of those if you don’t want to buy this)
• 2 Tablespoons of Butter
• Equal Parts White and Brown Sugar; Sweeten to Taste
• Flour to thicken

Cook at medium-high heat, covered on stovetop until softened.

Crumble Topping:

• 3/4 Cups Flour
• 1/2 Cups White Sugar
• 1/4 Cups Brown Sugar
• 1/2 Cup Oatmeal
• 1/4 Cup Butter, Cold, Diced

Combine all ingredients in mixer until butter is the size of peas and mixture is crumbly.

Put It Together:

I then rolled dough out and cut into circles with an upside down cup and pressed unto muffin tins and baked for approx 10 minutes. Pour in filling, add crumble and bake for 15-20 minutes more.

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