Washington State Pink Lady Apples and Bob’s Red Mill Gluten Free Pie Crust Mix meet to make a hands-off yet totally impressive dessert (which makes its own sauce!). Serve with whipped cream or vanilla ice cream, if desired.
1
Vanilla Bean Pod
scraped or 2 tsp Vanilla Extract
1/4 cup
Butter
divided
2 lbs
Pink Lady Apples
peeled, halved and cored
Instructions
Preheat oven to 375°F.
Roll the prepared Bob’s Red Mill Gluten Free Pie Crust Mix between two pieces of parchment paper or plastic wrap into a 10- to 11-inch circle (1-inch larger than the skillet you will be using).
Place ¾ cup sugar, seeds from the scraped vanilla bean (if using) and 2 Tbsp butter in a heavy-bottomed 9- to 10-inch ovenproof skillet. Place skillet over medium heat and stir the sugar-butter mixture continuously until the sugar has dissolved.
Cook the sugar mixture over medium heat without stirring until the mixture turns a medium amber color, about 2 – 4 minutes. Immediately remove the skillet from the heat. If using vanilla extract, carefully stir into the hot sugar mixture.
Arrange the prepared Pink Lady Apples into the cooked sugar mixture, core-side up. Dot the apples with the remaining 2 Tbsp butter.
Drape the prepared Bob’s Red Mill Gluten Free Pie Crust Mix over the skillet, tucking the edges in around the apples. Sprinkle with the remaining 1 Tbsp of sugar.
Transfer the skillet to the preheated oven and bake until the crust is golden, 50 – 60 minutes. Let the tarte cool for 10 minutes then invert onto a serving platter.