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“This is soo good and easy, it does not require a pastry puff. I even use a Pillsbury ready pie crust, if I am short on time. I gave this recipe to my cousin who considers herself a desert chef, and she loved it, and has used it many times for many occasions. I use it a lot in the fall when apples are seasonal, but it is also good year round.”
1hr 35mins

Ingredients Nutrition


  1. In a small skillet, heat 3/4 cup sugar, stirring constantly until it is liquified and just golden.
  2. Remove from heat and quickly pour into a 10 inch pie plate; set aside.
  3. In a small bowl, combine the flour, cinnamon and remaining sugar.
  4. Arrange half the apples in a single layer in a circular pattern in pie plate.
  5. Sprinkle with half of the sugar mixture.
  6. Arrange half of the remaining apples in a circular pattern over sugar; sprinkle with remaining sugar mixture.
  7. Place remaining apples over all, keeping the top as level as possible.
  8. Dot with butter;
  9. Roll out pastry to 9 inches;place over apples, pressing gently to completey cover. Do not flute.
  10. Bake at 400 degrees for 50 minutes or until golden brown and apples are tender.
  11. As soon as tart comes out of the oven, carefully invert onto a large serving plate and remove pie plate. Cool.

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