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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 12 |
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In 'The Greyston Bakery Cookbook' Ingredients:
1/2 cup unsalted butter, softened to room temperature |
1/3 cup sugar |
1/4 teaspoon pure vanilla extract |
1 cup unbleached all-purpose flour |
1/2 cup apricot jam |
1 (8 ounce) package cream cheese, softened to room temperature |
1/2 cup sugar |
1 egg |
1/4 teaspoon pure vanilla extract |
4 cups peeled apples, slices |
1/4 cup sugar |
1/4 cup pure maple syrup |
1/2 teaspoon ground cinnamon |
1/4 teaspoon cardamom |
1/2 cup slivered almonds |
Directions:
1. Position a rack in the center of the oven and preheat the oven to 400°. Grease a 9 round springform pan.
2. In the bowl of an electric mixer, cream the butter, sugar, and vanilla on medium speed.
3. Using a fork or your fingers, work in the flour until the mixture resembles coarse crumbs.
4. Press the mixture onto the bottom and 1inch up the sides of the prepared pan.
5. Pierce the bottom several times with the tines of a fork.
6. Chill at least 30 minutes.
7. Line the chilled shell with parchment and fill with pie weights.
8. Bake for 12 minutes, or until the pastry is set and golden.
9. Carefully remove the parchment and weights and continue to bake the shell for 5 minutes longer, or until golden.
10. If the edges start to brown too quickly, cover with strips of foil or piecrust shields; cool on a wire rack.
11. When the pastry is cool, spread the apricot jam evenly over the bottom of the crust and set aside.
12. Filling-using an electric mixer set on medium speed, beat the cream cheese with the sugar until light.
13. Beat in the egg and vanilla.
14. Spread the filling evenly over the prepared crust.
15. Topping-in a large bowl, combine the apples with the sugar, maple syrup, cinnamon, and cardamom.
16. Arrange the apples in concentric circles over the filling.
17. Sprinkle with the almonds.
18. Bake for 10 minutes, then decrease the oven temperature to 350° and bake an additional 30 minutes, or until the apples are tender.
19. Cool on a wire rack at least 30 minutes.
20. Release and remove the pan sides.
21. Cool completely, then refrigerate until ready to serve.
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