BAKING TOGETHER

Today CA and I choreograph a well-executed tarte tatin--or a French Apple Tart. Actually, we make an apple crumb pie and a French apple tart. Same thing, just semantics. The tart is for dessert tonight at MP's cousins house in a nearby suburb. We are meeting BK's fiancee for the first time and since we invited ourselves, we decided we should furnish dessert.

Didn't think to get a photo of the tarte tatin, but here is the Apple Crumb Pie--which is hitting the road at 7:00 am on Friday for Omaha and Easter with the squishy little guy.

This pie is actually CA's birthday "cake." He prefers pie to cake, but I have never experienced him turning down any dessert. Last week we made the German chocolate cake for RvH's birthday and had a small bundt-version for home. We decided we would save the birthday pie for Easter weekend in Omaha.

Last night's tarte tatin was scrumptious, so we are eagerly anticipating the pie.


APPLE CRUMB PIE
[Better Homes & Gardens red-checked cookbook I received as a wedding shower gift in 1969)

5 - 7 Apples, tart (we used a combination of Golden Delicious, Braeburn, and Granny Smith)
1 9" Pie shell, unbaked [see above]*
1/2 Cup Sugar
3/4 tsp Cinnamon
1/3 C Sugar
3/4 C Flour
6 tsp Butter

1. Pare apples; core and cut in eights. (I slice thinner.)
2. Arrange in unbaked pastry shell.
3. Mix 1/2 cup sugar and cinnamon; sprinkle over apples
4. Mix 1/3 cup sugar with the flour; cut in butter until crumbly.
5. Sprinkle crumb mixture over apples.
6. Bake at 375⁰ for 50 - 55 minutes, or until crust is golden and
juices have thickened.

NOTES:
*Martha Stewart's Pâte Brisée
We used a deep 8" fluted tart pan (a deep one).
Serve with cinnamon ice cream, or alternatively sprinkle
cinnamon sugar over vanilla ice cream.
YUM!