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Apple Spice Tarte

Happy October!

October is my favorite month of the year. The weather finally starts to cool off. The leaves begin to change. Sweater weather. Halloween and my birthday. Plus the new month brings some of my favorite ingredients  like apples, pumpkins, pecans, and all those fall spices (think nutmeg, cinnamon, ginger).

To celebrate the start of October, I made one of my favorite brunch/dessert treats. It's as perfect in the morning with a spiced chai as it is with a scoop of vanilla bean ice cream at night.

Apple Spice Tarte


2 pre-made pie crusts
2 Granny Smith Apples, sliced thinly
2/3 c. + 1 tbsp. Sugar, granulated
1/4 c. Brown Sugar
1 + 1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Salt
2 tsp. Vanilla
1 egg


1. Preheat oven to 325*F. Beat the egg with a whisk in a small bowl and set aside.

2. In a medium bowl, mix 2/3 c. sugar, brown sugar, 1 tsp. cinnamon, nutmeg, salt, and vanilla with a whisk until combined.

3. In a small bowl, combine 1 tbsp. sugar and 1 tsp. cinnamon.

4. On a non-stick rimmed pan (or a greased pan), place one pie crust flat on the pan. Using a marinade brush, (sparingly) brush about 2 inches of the circumference of the pie crust with the egg wash from step 1. You'll use the egg wash again towards during step 8. In the center, sprinkle the cinnamon-sugar mix from step 3.

5. Place the second pie crust on top of the first pie crust, pressing around the circumference where the egg wash is on the first layer.

6. Spread 3/4 of the mixture from step 2 on the pie crust, leaving a 1-1.5 inch wide frame around the edges.

7. Place the apples in three to four rows, making sure they are laying tightly together. Sprinkle the last 1/4 of mixture on top of the apples.

8. Fold the edges over, towards the middle, pinching the corners together. Brush the edges with the egg wash.

9. Bake for 18-23 minutes or until the apples begin to brown and the crust is golden. Let cool before removing onto a piece of parchment or a cooling rack.