© 2016 Kenter Canyon Farms
Site by Eric Theise
Using the basic ratio for pie dough, 3 parts flour, 2 parts fat and 1 part liquid, we create variously flavored doughs to complement the fillings. Here, half the flour is rye flour and the fat is sweet, fresh butter and 1 tablespoon of the liquid is apple cider vinegar. This crust is soft and can be pressed into a pan by hand or rolled between parchment paper for a free form rustic tart. The apples are a mix of sweet and sour varieties and the rosemary with sugar marries the flavors together.
Serves 6-8 people
Prep: 30 min • Cook: 1 hr & 30min • Ready in: 2 hr
To prepare the crust, place flour and butter into large bowl and work the butter into the flour by rubbing it together until it is evenly combined. Add the liquids and working with your hands combine the whole into a shaggy dough. Cover in plastic wrap and allow the dough to rest in fridge while you prepare the apples. Toss apple slices, sugar and rosemary to combine. Roll the chilled dough between two pieces of parchment paper and lay the dough onto a sheet pan. Pile the apple slices into the center of the dough and spread evenly towards the edges. Pull the edges up all around to the create a snug harbor for the filling. Sprinkle some extra sugar over the top and bake at 375 degrees for 1½ hours. Cool before serving.
Recipe from the Kenter Canyon Farms test kitchen