Italian Apple Tart Pie


1 Premade Double Crust Pie Pastry

7 Cups Of Fresh Skinless Chopped Crisp Tart Green Apples

1/4 Teaspoon Of Freshly Ground Nutmeg

2 Tablespoons Of Freshly Squeezed Lime Juice

2 Tablespoons Of Freshly Ground Cinnamon

1 Dash Of Ground Cloves

1 Cup Of White Pure Cane Sugar

1/4 Cup Of White All Purpose Baking Flour

1/8 Cup Of Organic Bees Honey

1/8 Cup Of Cold Salted Butter

1/8 Cup Of Crushed Salted Almonds

1 Large Fresh Egg White

1 Teaspoon Of Powdered Sugar


Nutritional Information:

Serving Size 8

551 Calories Per Serving

17 Grams Of Fat


Preparation Instructions:

A friend of mine Tara from Toronto, Ontario mailed me this Italian apple tart pie recipe.

To get the recipe rolling, please take out a nine inch pie pan, and then line it with the bottom layer of the pastry crust.

Moving along, next preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.

For the next step, please take out a saucepan, and then add in the fresh skinless chopped crisp tart green apples, freshly ground nutmeg, freshly squeezed lime juice, freshly ground cinnamon, ground cloves, white pure cane sugar, white all purpose baking flour, and organic bees honey. Mix this batch of ingredients together thoroughly, then heat them over medium high heat. Once your sugar melts completely and starts to boil, back the heat off to low, place a lid over the pan, and then let the filling simmer for ten minutes. When your filling is even and consistent, and your fruit is tender, remove it from the stove. Immediately stir in the crushed salted almonds, then spoon the filling into your pie dish. Level off the filling to an even thickness. Drop clumps of cold salted butter into the filling. Next firmly secure the top pie crust layer over the filling, then bind and flute the edges together.

Finally make several incisions into the top crust layer, as your filling will need to breath while it's baking. You should now glaze the top crust layer with the fresh egg white and powdered sugar.

Lastly you will want to slide the pie into the oven so that it can bake for thirty five to forty five minutes, or until the crust is crisp and golden.