Each region of Italy has its own version of the apple tart. This recipe is a variation of the tart that we had in Alpine city of Varallo Sesia. It does not have the gooey filling of an American apple pie.

Crust

Ingredients

• 1 ½ cup all-purpose flour
• ½ cup butter
• 1 Tbs vegetable oil
• 1/2 tsp salt
• 3 tablespoons cold water
• flour to work pastry

Directions

1. Mix flour and salt in mixing bowl. Cut the butter into the flour with a pastry cutter or fork, until mixture resembles the texture of peas or rice.
2. Add the oil and water to the bowl and mix in with a fork. Gather the dough into a ball and wrap in plastic. Allow the dough to rest for at least 30 minutes in a cool place.
3. If the dough is stiff and cold allow it to stand until though dough is malleable.
4. Using a floured rolling pin, roll the dough on a lightly floured surface from the center out in each direction, forming a 12-inch circle.
5. Carefully roll the dough around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch cake pan.
6. Poke tiny holes in the bottom of the crust.
7. Bake at 350F for 10-12 minutes.

Filling

Ingredients

• 1 pound baking apples (such as granny smith)
• ¼ cup butter
• ¼ cup walnuts, coarsely chopped
• 1 Tbs cinnamon
• 2 Tbs honey
• 2 Tbs sugar

Directions

1. Peel and core the apples, slice them into thin wedges (about 12 per apple).
2. Melt the butter in a skillet over medium heat.
3. Add the apples and cook for 3 minutes, stirring frequently.
4. Lower the heat and add the walnuts and cinnamon. Cook for another two minutes.
5. Turn off the heat and add the honey to the skillet. Stir well, coating the apples and walnuts with honey.
6. Spread the apples and walnuts over the pie crust evenly. Pour any remaining honey from the skillet over the apples.
7. Sprinkle the sugar over the apples.
8. Bake at 350F for 20-30 minutes.
9. Remove and allow to cool before serving.