Tarte Alsacienne

Ingrients & Directions CREAM CHEESE PIE DOUGH 1/2 lb Butter 1/2 lb Cream cheese 2 ts Vanilla 2 c Flour FILLING 1 1/2 c Half and half 2 Eggs 3 c Thinly sliced, green apples – (peeled) 1/2 c Sugar 1 ts Vanilla extract 1/4 ts Mace CREAM BUTTER, CREAM […]

Ingrients & Directions


CREAM CHEESE PIE DOUGH
1/2 lb Butter
1/2 lb Cream cheese
2 ts Vanilla
2 c Flour

FILLING
1 1/2 c Half and half
2 Eggs
3 c Thinly sliced, green apples
– (peeled)
1/2 c Sugar
1 ts Vanilla extract
1/4 ts Mace

CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or
processor. Reduce speed to low and add the flour. Mix until
incorporated. Remove the dough from the mixer, form into 3 balls and
wrap in plastic wrap. Chill for 1 hour before using. Uncooked dough
can be frozen for up to 2 months. Freeze uncooked balls of dough or
freeze dough in pie tins. FILLING: Place a ball of chilled dough on a
piece of lightly floured wax paper and pound with a rolling pin to
flatten and soften. Roll the dough into an 11-inch circle, lift it
with the wax paper and invert onto a 9-inch glass pie dish. Press
firmly into the dish and gently remove and discard wax paper. Place
in refrigerator to chill. Preheat oven to 400F. Arrange apples in the
pie crust. In a bowl, beat together eggs, half-and-half, sugar,
vanilla and mace. Pour the mixture over the apples. Place the pie in
the oven and bake until the mixture is set, about 30 minutes. The
dough recipe makes about 3 10-inch pies.

Yields
10 Servings

RobinDee

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