PICTURES OF HONEYCRISP APPLES RECIPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
• Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
• Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes. Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
• Increase the oven temperature to 425 degrees F (220 degrees C).
• Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
• Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
• Fill a bowl with 3 cups cold water. Add lemon juice.
• Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
• Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
• Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so. Roll the ribbon up tightly to form the center of the tart, then turn it up on its end. Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
• Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture. Top each tart with a pastry round, placing the fork-poked side down on the apples.
• Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
• Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.

Steps:

• Preheat oven to 425°F with oven rack in lowest position. Line a large rimmed baking sheet with aluminum foil.
• Stir together oats, pecans, brown sugar, 1/3 cup of the flour, 1/2 teaspoon of the salt, and 1/2 teaspoon of the cinnamon in a medium bowl until combined. Add butter, and using your fingers, rub butter into flour mixture until well incorporated and mixture begins to clump. Refrigerate oat mixture until ready to use.
• On a lightly floured surface, stack both pie crusts on top of each other, and roll into a 13-inch circle. Transfer to a 9 1/2-inch pie plate, pressing into bottom and up the sides. Fold edges under, and crimp, if desired. Refrigerate crust until ready to bake.
• Gently fold together apples, honey, and remaining 3 tablespoons flour, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon in a large bowl until combined. Spoon apple mixture into prepared crust, mounding slightly in the center. Top with oat mixture.
• Place pie on prepared baking sheet, and bake in preheated oven on bottom rack until crust begins to brown, about 18 minutes. Reduce oven temperature to 350°F, and bake until apples are tender and filling begins to bubble, about 1 hour to 1 hour and 10 minutes more, covering loosely with aluminum foil to prevent excess browning after 30 to 40 minutes, if needed. Transfer to a wire rack to let cool completely, about 2 hours. Serve slightly warm or at room temperature. Store in refrigerator for up to 3 days.