Friday, September 27, 2013

Scraps and Snippets ~ Double Cookie Caramel Apple Tart

Double Cookie Caramel Apple Tart


2 1/2 Cups flour (plus 1 additional TBSP for sprinkling over crust
1 TBSP baking powder
1/2 teaspoon salt
3/4 Cup sugar
1/2 Cup applesauce
3 TBSP coconut oil
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
5 crushed Golden Oreos or Jo-Jos (additional 4 for topping)

Mix ingredients, wet first, then dry and combine completely. Add crushed cookies and mix again.

Press dough (you will have some leftover dough. This is really no problem. Eat it. Bake cookies. Make a top crust if you desire. Mix it in with the cookies and pecans for the topping.) Press a medium thick layer in the bottom and up the sides of a pie plate. Mine was a decorative 9 inch. Sprinkle extra TBSP of flour over the bottom of the crust. 

Set this aside and preheat oven to 350. 


1 Cup of applesauce
1 Can of apple pie filling or two fresh apples sliced. 
3 TBSP brown sugar 
1/2 teaspoon cinnamon

Dump into crust. 

Bake for 32 ish minutes. The crust should be golden, mostly cooked through (stick a knife in it if so desired) and the filling should be caramelly and thickening). 

Remove from oven. 


1/2 /Cup chopped or broken pecans
1 TBSP brown sugar
4 crushed Golden Oreos or Jo-Jos

Heat pecans in a pan until they grow fragrant and hot. Toss in brown sugar and stir until it melts and the pecans are coated. Dump pecans over pie filling and follow with crushed cookies. Return to oven and bake an additional 10 minutes. 

Let cool before serving. Unless you don't care if the slices are pretty. And if you plan to serve with ice cream, no body is going to care what it looks like.