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1/2
15 ounce package folded refrigerated unbaked piecrust (1 crust)
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6
small Jonathan apples (2-1/2 to 3 oz. each), cored and quartered, peeled (if desired)
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2
tablespoons lemon juice
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2
tablespoons honey
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4
teaspoons finely chopped crystallized ginger
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Coarsely ground black pepper
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Milk
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1
tablespoon sugar (optional)
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1
recipe Pepper Cream (see recipe below)
1. Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Meanwhile, arrange apple quarters in six 6-ounce custard cups or 4-inch regular or disposable tart pans. In a small bowl stir together the lemon juice, honey, and ginger. Drizzle over apples. Sprinkle lightly with coarsely ground pepper; set aside.
2. Unfold piecrust. Brush lightly with milk. Sprinkle sugar evenly over piecrust, if desired. Cut into 12 wedges. Drape 2 pastry wedges over apples in each cup or tart pan, allowing corners to hang over edge of pan or cup. Place cups or pans in a 15x10x1-inch baking pan. Bake for 20 minutes or until crust is golden brown. Serve warm with Pepper Cream.
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1/2
cup whipping cream
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1/2
teaspoon sugar
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Dash to 1/8 teaspoon cayenne pepper
In a medium bowl with chilled beaters, beat whipping cream, sugar and cayenne pepper until soft peaks form. Cover and refrigerate until serving (up to 30 minutes).
- Servings Per Recipe 6,
- Calories 285,
- Protein (gm) 1,
- Carbohydrate (gm) 51,
- Fat, total (gm) 10,
- Cholesterol (mg) 7,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 28,
- Vitamin A (IU) 97,
- Vitamin C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Sodium (mg) 135,
- Potassium (mg) 215,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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