Pink Lady® Apple Pie Tart by Marissa Makes





For the pastry:

  • 1.5 cups all purpose flour (170g)
  • 1 stick of cole butter, cubed (4oz, 113g)
  • 1 tbsp granulated white sugar (15g)
  • 2 tsp apple cider vinegar
  • roughly ¼ cup ice water, as needed
  • pinch kosher salt

For the apple pie filling:

  • 2 lbs Pink Lady® apples (6-7 apples, depending on size, 907g, peeled and cored)
  • 1 cup granulated white sugar (200g)
  • 1.5 cups water (355ml)
  • 1 tbsp ground cardamom
  • 1.5 tbsp ground cinnamon
  • 2 tbsp lemon juice

To finish:

  • 3-4 Pink Lady® apples, halved and sliced lengthwise, thinly
  • 2 tbsp demerara or raw cane sugar, for sprinkling


To make the pastry, combine the flour, sugar, spices, and butter in the bowl of a food processor and pulse until the butter is incorporated evenly. Add the apple cider vinegar, and with the food processor on low, slowly drizzle in the ice water until the dough is just hydrated. Do not over process the dough. Wrap the dough in saran wrap and flatten into a small disk before allowing to chill in the fridge for 1-2 hours.

To make the pie filling, dice the apples into ½” pieces. In a large heavy-bottomed pot over medium heat, add the apples and the water. Cook until the apples begin to soften and the mixture reduces, about 15 minutes. Add the sugar and continue to cook until the apples begin to break down and the mixture thickens. Add the lemon juice and spices, cook for 5 more minutes, and remove from heat. Using an immersion blender or a regular blender, blend the apple jam until it has the consistency of applesauce with a few pieces of diced apple throughout. Allow to cool.

When you are ready to assemble the pie, preheat the oven to 425 degrees F. Roll out the dough and place it into a loose-bottomed 9” tart pan. Add the apple jam filling (you may have a little extra leftover to enjoy on toast!), and decorate with the sliced apples. Top with a sprinkle of demerara sugar and bake at 425 degrees F for 15 minutes. Drop the temperature to 375 degrees F and bake for 20 minutes more. Allow to cool before enjoying (or enjoy it warm with a scoop of vanilla ice cream).

Original recipe and photos by @marissamakes__