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- 1/2 15 ounce packagefolded refrigerated unbaked piecrust (1 crust)
- 6 small Jonathan apples (2-1/2 to 3 oz. each), cored and quartered, peeled (if desired)
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 4 teaspoons finely chopped crystallized ginger
- Coarsely ground black pepper
- Milk
- 1 tablespoon sugar (optional)
- 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.
- 1/2 cup whipping cream
- 1/2 teaspoon sugar
- Dash to 1/8 teaspoon cayenne pepper
1. 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,
- cal. (kcal) 285,
- Fat, total (g) 10,
- chol. (mg) 7,
- sat. fat (g) 4,
- carb. (g) 51,
- fiber (g) 5,
- sugar (g) 28,
- pro. (g) 1,
- vit. A (IU) 97,
- vit. 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 (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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