Whole fish that has been roasted to perfection and filled with crab. This recipe can be modified to meet the size of your flounder.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) tart |
Ingredients
- 2 cups all-purpose flour
- ¾ cup butter, softened
- 2 large eggs, beaten, divided
- ⅓ cup white sugar
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 2 pounds tart apples – peeled, cored, and sliced
- ½ cup sultanas or raisins
- ¼ cup white sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.
- Combine flour, butter, 1 1/2 eggs, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
- Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and up the sides of the prepared pan.
- Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over dough in the cake pan.
- Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
- Brush remaining beaten egg over dough.
- Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.
Nutrition Facts
| Calories | 445 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 158 mg |
| Sugars | 33 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe as written. I liked the contrast of the slightly sweet crust with the tart Granny Smith apples. I used store brand raisins. This recipe turned out as good as the one we made with our Dutch exchange student.
My family loved this. I left out the sugar in the pie crust, just using some to sprinkle on top of the crust. I love how the apple filling has no butter nor too much sugar. The filling is sweet and thick because of the apples, naturally. So lovely!
Soggy base, too little browning and undercooked apples even at the far end of the timings, i’d try this again but knock the oven temp up a bit and toss a little polenta into the case to prevent some of that sogg
Will make it again….it was easy
my go-to recipe for traditional Dutch apple pie 🙂 I usually add 2 teaspoons of cinnamon, since 1 tablespoon can be a bit overpowering.