Shenandoah Apple Tart
- 12 cup apple juice or 12 cup water
- 3 large tart baking apples, peeled, cored and sliced
- 1 (18 ounce) roll refrigerated sugar cookie dough
- 14 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- whipped cream or homemade whipped cream
- In a large skillet, bring apple juice or water to boiling; add apples.
- Reduce heat.
- Cover and simmer about 3 minutes or until apples are just tender.
- With a slotted spoon, remove apple slices.
- Cool slightly.
- Press cookie dough into a greased and floured 10 inch quiche dish or a 9-inch pie plate, pressing dough evenly onto the bottom and up the sides of the dish.
- In a small bowl, combine sugar and cinnamon.
- Toss together apple slices, lemon juice and 2 tablespoons of the cinnamon sugar mixture.
- Arrange coated apple slices atop dough.
- Sprinkle with the remaining cinnamon sugar.
- Bake at 375 degrees F for 30-40 minutes or until evenly browned and set.
- Cool slightly.
- Serve warm with a generous dollop of whipped cream.
- Can be served cold and it is just as good.
apple juice, baking apples, sugar, sugar, ground cinnamon, lemon juice, whipped cream
Taken from www.food.com/recipe/shenandoah-apple-tart-434857 (may not work)