Double Crusted Apple Tart | Cooking Outdoors | Gary House

Double Crusted Apple Tart | Cooking Outdoors | Gary House


Presenter:
Hey, everyone, today we’re making double crusted apple tart for Valentine’s.
Yeah, you can do this for your sweetheart on the Cooking Everything Outdoors show.
Today I’m going to show you how to make a really simple apple tart.
Looks really cool. But this is just the basic recipe and you
could expound upon this all that you want. It’ll be very simple to add different ingredients
to this and play with it however you would like.
Now, before we get started I want to talk to you about the pie pan that we’re going
to be using. And this is a cast iron pie pan.
It’s from Camp Chef. And I believe it’s referred to as a 9 inch
pie pan. And to use this it’s going to be super simple.
Makes beautiful crust but we need to make sure we get a little bit of grease on this.
I’m using the Crisco brand. You could use lard, oil but I like the Crisco.
So let’s go over our very basic simple ingredients that we’re going to need for our double crusted
apple tart. So we’ll need 2 apples which we will core
peel and sliced thinly. 2 cheater pie crusts.
You’ll need a 1/2 cup of brown sugar. 1/2 a cup of white sugar.
1 tablespoon of cold butter and… I’ve just cubed this up in small pieces.
1 tablespoon of all-purpose flour. 1/2 a tablespoon of cinnamon.
And 1/2 a teaspoon of lemon juice. So how would you expand upon this recipe?
Pretty simple, you could add some cloves. You could add some pumpkin spice.
You could add up some nutmeg to it. To just change the flavor profile a little
bit more you could add some lemon zest, some red hot, some caramel.
All these things will just build upon the flavor profile that you’re creating with this
very basic recipe. So let’s put together our basic, our brown
sugar cinnamon mix. Our regular sugar.
Our flour. And our cinnamon.
We’re going to mix that up really good. Now that we have this mixed up, this is where
you would add, if you wanted to add some extra flavors, we’re going to use half of this with
our pie crust and half of this is going with our apple slices.
Okay, so let’s get our pie crust out and unroll this gently.
It’s best if it’s not ice cold but yet still cold.
It’s going to roll out a lot easier. Lay that into our grease pie pan making sure
it’s up against the sides evenly. Now, we’re going to take half of our brown
sugar mixture. And then I want to sprinkle my butter evenly,
just like so. So now, we want to take our second curst.
I’m carefully opening that up. We want to lay this directly on top of the
other one as best you can. Fairly decent there.
Now, you’re going to need to make some cuts in here.
Don’t go through the second crust. So just slightly make some vent cuts.
The reason we’re doing this is we’re going to try to prevent it from rising in the middle.
Okay, so now we need to take our crust here and they’re not perfectly even.
You could trim them up if you want. Try to adjust them however to get him as close
as possible. But, you know, this is going to be folded
over. So to me it’s not a big, big issue.
But with this pie crust, we have to bake it partially first, otherwise, we’re going to
soggy middle and that doesn’t taste good. So what I do is I’ll just take a sheet about
the size of the pie and then I want to roll up.
And you want to do this for two pieces or else you’re going to have a heck of a time
getting them out. And then I’m going to do another one.
Like that. So now we’re going to be carefully create
our buckle which I just take and put a thing there and roll it over.
Okay, so that looks pretty nice for an Okie. So what I have here are my coals I’ve gotten
ready. And I have them in the baskets for indirect
cooking. And then we’d take our pie crust and we’re
going to put that right in the center there. And this isn’t going to cook for more than
maybe 5 to 8 minutes. So keep an eye on it.
Put the lid on it and stay close. So while our pie crust is cooking we’re going
to make our apple filling. Okay, so we’ve probably all done this a million
times, we just want to give this a quick peel. And get some nice, thin, 8 inch slices.
Okay, so this is coming along. It’s baking up just like we want it.
So now we have our apple slices. I want to take our lemon juice and drizzle
it all over there. That’s just going to help prevent it from
browning. Now, we’re going to take the rest of our filling
and we’re going mix it in there. Once you got everything mixed up, it is ready
for the pie crust. And as soon as that’s done, we’ll put this
in there. Let’s get this off.
And we’re going to let this set for a few minutes.
So we’ve cool down just a little bit and we want to get our foil out and start filling
the pie up. We got to get gooey on this.
I can’t do it any other way. Just start stuffing your apple slices under
that crust. And we’re going to build layers up.
And once you have your first layer down, you’re going to start another layer.
But I think you’re starting to get the idea what we’re looking for.
So you can see how pretty this is. And this is going to bake probably 20-35 minutes
or so, 25-35 minutes, but you need to keep an eye on the crust to make sure that doesn’t
burn. If it starts to burn, then just take some
of your foil and make yourself a crust shield like that.
Okay, back onto the grill, about 350 degrees, roughly 25-35 minutes.
You’re going to have to keep an eye on this one.
Okay, so we’ve been cooking this for 35 minutes and it is bubbling in the center.
It’s browned beautifully around the outside. And I think that is a thing of beauty.
Okay, let’s give this a cut here and see how we did.
Well, I’ve got to try it. Hope you enjoyed this.
Take a second, go visit my sponsors, Outdoor Cooking and Camp Chef and Island Grillstone.
Great people. Great products.
Great friends. Thanks again.
We’ll see you next time.

8 thoughts on “Double Crusted Apple Tart | Cooking Outdoors | Gary House”

  1. Gary I love grilling but never thought of desserts on the grill. How does apple pie taste with a smoky grilled flavor to it? Very interesting. … Does it add to it? I'm used to Smoky meats but this is a whole different thing…… Smoky sweets. I'd be interested to know what your subscribers think as well. Love the channel….. New Subscriber.

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