This was sent to me by a past exchange student....he's now a Chef in Leon, France.
- 1 1/2 C thick unsweetened apple sauce
- 1/2 C honey
- 3 T Apple brandy...optional
- 1 T vanilla extract
- lemon, grated rind only
- 3 C tart apples, peeled, cored and thinly sliced
- 1/2 C apricot jam
- 9" baked pie crust
In a 2 qt. saucepan over med-high heat, simmer applesauce, honey, brandy (if used) vanilla, and lemon rind until quite thick, about 10-15 minutes. Pour mixture into prepared crust. Arrange apples in circular style on top of sauce.
In a 1 qt. saucepan over med high heat, melt apricot jam,, then blend in processor or blender until pureed. Use a pastry brush to glaze apples with the jam
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Source: Maxene Molinere, Foreign Exchange Student
Submitted By: Sandy Wells
Tarte Aux pommes