Tarte Alsacienne
Yield
10 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cream cheese pie | |||
| ½ | pound |
butter
|
|
| ½ | pound |
cream cheese
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| Filling | |||
| 1 ½ | cups |
light cream (half&half)
|
|
| 2 | large |
eggs
|
|
| 3 | medium |
Granny Smith apples
sliced, 3 cups |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
mace
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cream cheese pie | |||
| 226.8 | g |
butter
|
|
| 226.8 | g |
cream cheese
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| Filling | |||
| 355 | ml |
light cream (half&half)
|
|
| 2 | large |
eggs
|
|
| 3 | medium |
Granny Smith apples
sliced, 3 cups |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
mace
|
|
Directions
Cream butter, 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.
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 400℉ (200℃).
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.
