Granny Smith Country Apple Pie

2lbs. (4-5) large Granny Smith apples, 3/4 cup sugar & 1/4 teaspoon of cinnamon

4 level tablespoons of flour & egg wash made with one egg whipped with a fork

Peel apples, core & slice. Mix dry ingredients in a separate bowl.
Press dough in a 91/2” French tart tin, a 9” regular pie plate, or a 9”-91/2” deep-dish pie plate.
Toss apples with dry sugar mixture, adjust spice and sugar, & pour into pie plate.

For a simple two-crust pie, follow directions on the back of box.

For a lattice crust, first lightly brush second dough circle with egg wash. Then, using a fluted pastry wheel, cut 14 strips of dough. Start at the outside of the circle and trim off one very narrow strip. Trim off another narrow strip on the opposite side. Cut 12 more strips & place them on top of the apple filling, laying 6 strips one direction, and crossing them with the other 6 strips. Trim dough by pressing it into the fluted edges of the French tin.

Follow baking directions for a two-crust pie on box.

French Country Apple Tart
Place one French Picnic crust in a 91/2” French tart tin. Press dough into the bottom and sides.
Overlap thin apple slices in concentric circles on the unbaked dough until entire circle is filled.
Bake at 400 degrees for 10 minutes, and reduce to 350 degrees for 20-30 minutes.
Cool tart & brush with melted apricot jam or apple jelly flavored with a tablespoon of Calvados.
French Country Mediterranean Tart
Bake one pastry circle completely using the 91/2” French tart tin. I prefer to skip the foil step and do not prick the sides
and bottom as directed on the box, in order to give this tart a more authentic French country look.

Bake shell at 400
degrees for 10 min.

Reduce to 350 degrees for 12-15 min. Cool shell.

Gently spread a thin layer of pesto on the tart shell and sprinkle with 4-6 oz. of crumbled chevre cheese. Overlap
alternating slices of mozzarella cheese and tomatoes on top of chevre cheese. Heat tart in oven at 350 degrees until
mozzarella cheese starts to melt. Optional: Top with sprigs of fresh basil leaves and pitted French nicoise olives.

Quiche Lorraine
From the French province of Lorraine, which lies to the east of Paris, we find the origin of the very popular Quiche Lorraine.

Press one pastry circle into a 9” deep-dish pie plate or a 91/2” French tart tin. Sprinkle dough with 1/4 lb. layer of finely chopped Gruyere cheese & 8 oz. of bacon or ham. In a glass measuring cup mix 1 cup of half & half with 2 tablespoons of cornstarch. Add two egg yolks and a pinch of pepper & nutmeg. Pour just enough of the custard over the ham & cheese to cover it. Bake at 400 degrees for 10 minutes.

Reduce to 350 degrees for about 30-40 minutes.

Mango Tart ~à la Anna
Spread a thin layer of lime curd on the bottom of a fully baked 91/2” tart shell. Top with fresh slices of mango placed in overlapping concentric circles. Optional: Decorate with three sprigs of fresh mint leaves.
French Lemon Tart & Lemon Meringue Pie
• Spread bottom of a fully baked 91/2” tart shell with a layer of lemon curd & top with slices of candied lemon. For a lemon meringue pie, fill baked tart with your favorite lemon filling. Top with meringue and brown according to directions. Use pasteurized egg whites since the heat required to brown meringue is not sufficient to kill any possible salmonella bacteria.
Cherries Under a Hood (Cerises en Capuche)
Mix two 161/2” oz. cans of bing cherries with 4 tablespoons of cornstarch & 1 cup of sugar. Important: Include juice of one can of cherries in your mixture, discard the juice of the other can. Place in double boiler & add 1/2 cup of fresh orange
juice. Optional: Add zest of one lemon, zest of one orange, 1-2 tablespoons of Grand Marnier or Cointreau, and a pinch of cinnamon. Stir and cook until juice has thickened. Pour mixture into six 3” oven-proof ramekins. Fill ramekins 3/4 full. Using a round 4” fluted pastry cutter, cut six 4” circles out of the pastry circles. Place one circle on top of each ramekin. Dough should drape over ramekin like a hood. Brush dough with egg wash and bake at 400 degrees for 10 minutes. Reduce to 350 degrees & bake for about 20-30 minutes. Serve with a dollop of fresh vanilla bean gelato or crème fraiche.
Baking hints: Always pre-heat oven to 400 degrees. Solid nut browning of pastry is essential for optimal flavor. Always bake quiche and filled pies & tarts on foil-lined sheets.

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Bon appetit!!