Tiffany Haney
Pies and tarts are very similar, but pies are baked in pans with sloped sides and served directly from the dish, while tarts are baked in shallow-sided pans and removed from the pan before serving. If you're in a pinch, you can press a tart shell into a pie pan, but the presentation won't be as nice, and you may have difficulty slicing and serving. A better substitute for a tart pan is a springform pan. That said, you can bake an apple pie in a tart pan, and there are several recipes available for apple pie tarts.
| Characteristics | Values |
|---|---|
| Pan type | Tart pan, springform pan, deep-dish pie plate |
| Pan size | 9", 10", 12" |
| Oven temperature | 350 °F, 170 °C, 400 °F, 425 °F, 375 °F |
| Baking time | 40 minutes, 55-65 minutes, 15 minutes, 25 minutes, 20 minutes, 25-35 minutes |
| Filling | Apples, sugar, butter, egg, brandy, cinnamon, lemon, nutmeg, vanilla extract, apple cider vinegar |
| Crust | Shortbread cookie, pastry, cake, pie dough, sourdough, butter |
| Toppings | Ice cream, whipped cream, salted caramel |
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What You'll Learn
Granny Smith apples are the best for apple pie
Yes, you can bake apple pie in a tart pan. Here's a recipe for a delicious apple pie tart:
Preheat your oven to 350 °F (170 °C). In a tabletop mixer with a paddle attachment, combine butter, salt, sugar, and vanilla extract. Beat until the mixture is fluffy, which should take about 4 minutes. Next, add the flour in batches until a dough is formed. Transfer the dough to a work surface and divide it into two equal portions. Wrap one portion in plastic wrap, then divide the other into two pieces and press each into your tart pans.
Now, for the filling. Granny Smith apples are the best apples for making apple pie. This is because they are super tart and very firm. Firm apples hold their shape during the baking process, resulting in a less mushy pie. For this recipe, you'll need about eight small Granny Smith apples, peeled, cored, and thinly sliced.
Arrange the apples in circles in the pan-filled tart pan, starting from the center. Repeat until you've used all the apples, creating a second and third layer if necessary. Sprinkle the tart with sugar and bake for 40 minutes at 350 °F. While the tart bakes, melt butter in a saucepan and mix in the egg, sugar, brandy, and cinnamon. Remove the tart from the oven and brush it with this glaze. Return the tart to the oven and bake for an additional 25 minutes.
Allow the apple pie tart to cool for at least 20 minutes before slicing and serving. Enjoy your homemade treat!
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How to get an amazing, flaky pie crust
A flaky pie crust is light and doesn't turn soggy from juicy fillings. It is made of long, thin layers of dough. The key to achieving this is by using cold butter and cold water.
Firstly, cut the cold butter into small chunks and add to a large mixing bowl with the flour, baking powder, sugar, cinnamon and salt. Beat the mixture until the butter is the size of small peas. Then, add the egg and vanilla and beat until the mixture is crumbly.
Next, transfer the dough to a work surface and cut it in half. Wrap one portion in plastic wrap to keep it from drying out. Roll the other portion of dough out gently with a rolling pin and place it in your tart pan, easing it into the corners.
Trim the dough, leaving an inch around the edges. Roll the edges of the dough under itself and crimp with your fingers or the tines of a fork. The crust is now ready to be blind baked or filled and baked.
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How to layer the apples in the pan
Layering apples in a tart pan is a simple process. First, prepare your apples by peeling them and slicing them thinly and evenly. The number of apples you need will depend on the size of your pan and the apples themselves—you're aiming for around four cups of sliced apples. Next, put the apples in a bowl and add sugar, spices, vanilla, and a squeeze of lemon juice. Toss the apples in the mixture carefully, ensuring each slice is coated.
Now you're ready to start layering the apples in the pan. Starting from the centre of the pan, arrange the apples in circles, working outwards and filling an entire layer of the pan. Repeat this process until you've used all your apples, creating a second and, if needed, third layer. You can arrange the apples in any pattern you like, fanning them out as you go. If your apples aren't fitting well, you can cut the fans to size.
Sprinkle the arranged apples with sugar and dot with butter before baking. You can also add a glaze by reducing apple juices or melting apricot or apple jelly and brushing it over the apples as the tart cools.
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How to make the apple pie filling
To make the apple pie filling, start by peeling, coring, and slicing your apples. Granny Smith apples are a great choice for their tart flavour and ability to hold their shape. Other good options include Golden Delicious, Gala, Honeycrisp, Braeburn, or Pink Lady. Avoid very sweet apples like Red Delicious or Fuji, as these will make the filling too mushy and runny.
Next, melt butter and cinnamon over medium heat. You can also add a teaspoon of lemon juice to prevent the apples from browning. Stir in the apples, sugar, and a bit of water. Cover and cook, stirring occasionally, until the apples are slightly softened. This should take about 4-6 minutes, depending on the variety of apples used.
To thicken the filling, combine cornstarch and water, then add this mixture to the pan while stirring. Continue cooking until the apples are soft but not mushy and the filling has thickened. Let it bubble for a minute, then remove from the heat and let it cool.
Once the filling has cooled, it can be used right away or refrigerated for later use. It can also be frozen and defrosted overnight in the fridge when needed.
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How to decorate the pie
There are many ways to decorate an apple pie baked in a tart pan. Here are some ideas:
Apple Slices
Instead of using a top crust, you can decorate your pie with thinly sliced apples. Using a mandoline, slice the apples into paper-thin rounds. There is no need to peel the apples before slicing. When sliced from the bottom to top, the seeds will fall away, and the apple centers will bear a beautiful star pattern. To prevent browning, toss the slices in lemon juice or cold simple syrup spiked with a few tablespoons of citrus juice. You can also fill the entire pie with these apple slices, mimicking the flaky layers of a phyllo crust.
Cinnamon Stick
For an autumnal design, cut five leaf-shaped vents in the top crust and insert a cinnamon stick in the center as a stem.
Cookies
Freeze cookies until you are ready to decorate the pie. Place the cookies on top of the apple filling and sprinkle with granulated sugar.
Braided Crust
For a decorative pie edge, weave strips of dough into three large fishtail braids that decorate the circumference of the pie.
Lattice Crust
The lattice pattern is a classic pie crust design. It is made by using both double and single strips of dough laid diagonally across the top of the pie.
Geometric Patterns
Use a paring knife to create striking geometric motifs such as checkers, crosshatch, and points. To achieve a crosshatch pattern, press the knife blade diagonally along the pie's edge, making an indent but not cutting through. Repeat in the opposite direction. For a pointed pattern, cut small triangles all around the rim, leaving the tips about one inch apart.
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Frequently asked questions
Granny Smith apples are a popular choice for apple pie as they are super tart and firm. Other varieties that hold up well during baking include Honeycrisp, Jonathan, Jazz, Golden Delicious, Jonagold, and Pink Lady.
It is recommended to bake your apple pie at a high temperature of 425°F for the first 15-20 minutes, and then lower the temperature to 375°F for the remainder of the bake. This ensures a crisp base and prevents the crust from burning.
The total bake time will depend on the size of your pie and the thickness of your apple slices. A typical apple pie will take around 40-60 minutes to bake, but deeper pies may take longer. You'll know your pie is done when the crust is golden brown and the juices are bubbling.
