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- 3 large Granny Smith apples, peeled, cored, sliced ¼-inch thick
- 3 to 4 tablespoons evaporated cane juice or granulated sugar
- ¼ teaspoon freshly ground Mexican cinnamon
- Prepared pastry dough for a 9-inch pie crust
- 1/4 cup diced quince paste (membrillo), optional
- 2 to 3 tablespoons toasted salted pumpkin seeds (pepitas)
- 1 ½ tablespoons cold butter
- Plain Greek yogurt for serving
- Heat oven to 400 degrees. Line a baking sheet with parchment paper.
- Mix sliced apples, sugar and cinnamon until nicely coated in a large bowl.
- Roll pastry dough out into an 11-inch circle. Place on prepared baking sheet.
- Arrange apples over the dough in concentric circles, leaving a 2-inch empty boarder of dough. Roll up this boarder to make a rustic-looking rolled edge.
- Sprinkle apples with diced quince paste and pumpkin seeds. Cut butter into small bits and sprinkle over apples.
- Bake until crust edge is nicely golden and apples are fork tender, about 50 minutes.
- Cool on wire rack. Serve in wedges with a dollop of yogurt.
Note: Quince paste is available in the cheese section of most Whole Foods and specialty grocery stores. Mexican guava paste (ate) can be substituted. You can substitute 1 refrigerated pie crust (½ of a 14-ounce package).
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