If you think spiralizers are just for making zucchini zoodles, you're in for a surprise. You can make thinly-sliced, half apple slices in no time using a spiralizer.

Recipe Summary

prep:
30 mins
cook:
38 mins
additional:
15 mins
total:
1 hr 23 mins
Servings:
4
Yield:
4 slices
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.

  • Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.

  • Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.

  • Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.

  • Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.

  • Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.

  • Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.

Cook's Note:

There are many brands of spiralizers; the straight-flat blade referred to in this recipe is from the Paderno(R) brand.

Nutrition Facts

333 calories; protein 3.9g 8% DV; carbohydrates 47g 15% DV; fat 15.1g 23% DV; cholesterol 0mg; sodium 395.2mg 16% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
12/25/2016
This is a great holiday dessert. It's light and not too sweet. I used fresh cranberries instead of dried. Thank you for the recipe. Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/18/2018
I swapped out lemon juice, & used Bragg’s apple cider vinegar instead - I also used EIGHT large Granniesto make 2 rustic tarts, I don’t think “2 apples” is anywhere near sufficient to fill a 9-inch pie crust. My first attempt used pre-made crust from Immaculate Bakers & it came out beautifully, I also made it several times with Trader Joe’s frozen pie crust, & once with Whole Foods’ version. //. They were all good; the tart-sweet sticky ooze that forms during baking is fantastic, if you LET THE SUGARED APPLES REST in a sealed bag overnight. ;—) I cut the sugar by a full third, & used Florida organic cane sugar. Read More
(3)
Rating: 5 stars
12/24/2016
This is a great holiday dessert. It's light and not too sweet. I used fresh cranberries instead of dried. Thank you for the recipe. Read More
(2)
Rating: 4 stars
10/22/2020
A keeper! Did have to bake it 45 minutes. Used 1 cup fresh cranberries, Jazz Apples which are tart and firm, don’t turn to mush in a pie, and pecans because I didn’t have walnuts. Yum! Read More
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