By Ben Franklin
Whether you’re planning your own Thanksgiving get-together, or you’ve been invited somewhere special and you’re wondering what to bring, this apple crumb tart, filled with juicy apples and covered with a strudel crumb topping, is the answer. It’s the perfect ending to your holiday meal. Here’s the recipe from greatfood.com:
Apple Crumb Tart
2/3 cup of sugar
3 tablespoons of cornstarch
1/2 teaspoon of ground cinnamon
3 pounds of granny smith apples (about 7 large), peeled, cored, and cut into
3/4-inch pieces
one 9 1/2” unbaked, deep dish pie crust
8 oz. vanilla yogurt
crumb topping
In a medium bowl, stir together 2/3 cup of all-purpose flour, 1/3 cup packed brown sugar, and 1/4 teaspoon ground cinnamon. With pastry blender, cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs.
Pie Recipe
1. Preheat oven to 400 degrees F.
2. In a large bowl, combine sugar, cornstarch and cinnamon. Add apples. Toss until well combined.
3. Add yogurt to apple mixture and toss well to coat evenly. Spoon apple mixture into piecrust. Sprinkle top of apples evenly with crumb mixture.
4. Place pie on non-stick or foil-lined cookie sheet to catch any overflow during baking. Bake the pie for 1 hour. Turn oven control to 350 degrees F and bake 35 to 45 minutes longer, until filling bubbles in center. If necessary, cover pie loosely with foil during the last 20 minutes of baking to prevent overbrowning.
5. Cool pie slightly on wire rack to serve warm, or cool completely to serve later. Makes 10 servings.
