The first time I made this recipe I misread two teaspoons of lemon juice as two tablespoons, and I was worried about the results. But the extra tartness added something extra, and I’ve made it with the extra lemon since.
- 1 lemon
- 1 pound tart apples (2-3), peeled, cored and thinly sliced
- 1/2 cup sugar (reserve 2 tsps. for crust)
- 1 tablespoon flour
- 1/2 teaspoon ground cinnamon
- 1 pie crust (homemade or 1/2 of a 15 oz. store-bought package)
- 1 tablespoon butter, cut into six pieces
Preheat the oven to 450˚ F. Grate 1 tsp. of lemon peel and squeeze 2 tablespoons of juice from the lemon. Set aside. Toss the apples with the sugar, flour, cinnamon, lemon peel and juice.
Place the piecrust on a rimless baking sheet lightly dusted with flour. Dust a rolling pin with flour and roll the pastry to a 13-inch round. Heap the apples on the pastry, leaving a 2-inch border all around. Scatter the butter on the apples. Fold the pastry border back over the apples to make an uneven rustic edge of about 1 1/2 inches, leaving the slices in the center exposed. Sprinkle the reserved sugar on the pastry border.
Bake 12 minutes, then reduce the temperature to 425˚F and bake until the apples are softened and bubbly and the pastry is golden brown (12-15 mins. longer). Serve warm. Makes 4 servings.