I have moved so many times that I actually have lost track how many times I’ve moved in my lifetime. I’m only thirty years old! Is that normal? While I’m uncertain normalcy is necessarily relevant, I do know that while I might hate moving, I love cookies.
In an effort to deplete my ever-flowing supply of delicious and fresh, organic, locally grown, picked-by-me-and-my-family, apples, I decided I needed to make a cookie and apple tart. I sliced some apples exceptionally thin (I’m pretty sure this is the secret to astronomically amazing taste to this), so thin I could see through them. Is there any other way, really? In my opinion, it’s the only way. Then, I combined the apples with some traditional apple pie filling type stuff and then crumbled some oatmeal cookies into it and poured it into a blind baked shortbread cookie crust, topped it with butter and baked it. So simple. I then took it out of the oven topped it with a little brown sugar and more cookie crumbs and placed it in the broiler for exactly 43 seconds just to brighten it up and give it a little color. I took some photos, I let it cool, which, by the way, I’m usually… genuinely awful at (waiting is not my forte) and then I sliced.
I proceeded to curse in three different languages because darned if I didn’t surprise myself with just how golly-gee-whiz (not what I actually said) amazing this turned out. The stress of moving and packing and house hunting and everything that goes with it completely melted away….temporarily.
Now, I ask you, what in the world do I call this creation? It’s clearly not an apple pie, because I’m just about as american as it gets and this isn’t an apple pie. I’d feel dirty calling it an apple pie. It’s also not exactly a tart, though it does have that cookie like crust and no top, I suppose it vaguely resembles a tart. Well, I guess it just lives somewhere between pie and tart. Hence the name, pie tart.
Cookie Lover’s Apple Pie Tart
- 9-inch shortbread cookie pie crust
- 3 1/2 cups, fine sliced, peeled and cored tart apples
- 3 tablespoons granulated sugar
- 3/4 cup all purpose flour
- 1 1/2 cups, chopped, oatmeal cookies
- 1/2 teaspoon salt
- sprinkle of cinnamon (optional)
- 3 tablespoons butter, cut into pats
- 1/4 cup brown sugar and 1/4 cup oatmeal cookie crumbs, mixed
1. Preheat oven to 350 degrees Fahrenheit.
2. Whisk together in a large bowl, granulated sugar, all purpose flour, chopped oatmeal cookies, (optional cinnamon) and salt. Add apples. Toss. Set aside for juices to release from apples.
3. Place shortbread pie crust in preheated oven, to blind bake. Remove crust from oven after 3-4 minutes.
4. Toss apple mixture again and then pour, carefully, into crust. Move apple mixture around so it’s as even as possible in the crust.
5. Top with pats of butter and place into preheated oven for 30 minutes.
for optional photo finish: Sprinkle with brown sugar and cookie crumbs and place into broiler for 30 seconds to 1 minute, while watching carefully.
6. Allow to cool on cooling rack before serving with, optional, whipped cream or ice cream.
Note: Cover and store any leftover pie in refrigerator. Delicious chilled or warm.