Apple Cranberry Chutney Tart

Based on a recipe by Stonewall Kitchen

Category

Dessert

We all love apple pie, so why not make one with delicious apples and Marina's Cranberry Chutney? This came out delicious. Enjoy!

Ingredients

  • 2 (9-inch) ready-to-bake pie crusts
  • 3 cups Granny Smith apples, peeled, cored and chopped
  • 1/2 cup raisins
  • 1/2 cup white sugar
  • 2 Tablespoons all-purpose flour
  • 1 jar Marina's Cranberry Chutney
  • 1/4 teaspoon cinnamon
  • 1 egg yolk
  • 1 teaspoon cream or milk

Directions

  1. Place and press 1 ready-to-bake pie crust in a 9-inch tart pan with removable bottom. Refrigerate 30 minutes.

  2. Preheat oven to 375 degrees F.

  3. Combine apples, raisins, sugar, flour, Cranberry Chutney and cinnamon in a bowl and mix until uniform.

  4. Spoon into prepared shell, spreading evenly.

  5. Cut second ready-to-bake pie crust into 1-inch wide strips for lattice topping.

  6. Using a long, narrow spatula, carefully lift every other strip onto tart, using 5-6 strips.

  7. Rotate pie 45 degrees. Carefully place 5-6 more strips on top (optional: weave strips).

  8. Whisk together the egg yolk and milk or cream.

  9. Brush the entire crust, top and edges with egg wash.

  10. Bake tart in lower 1/3 of oven for about 1 hour until apples are tender and crust is golden brown.