For your dessert,if you want to eat tons of really tasty apples, it would be a tart tatin.
10 inches diameter + 2 inches depth cast iron skillet or tart tatin pan
pre heat oven at 450F
3-4 pounds apples,peeled, cored and quartered
1/4 cup Earth Balance, margarine
6 tablespoons sugar, Florida Crystals or more to taste
crust
3/4cup whole wheat flour
3/4cup white flour
1/2cup Earth bBlance, margarine
6 table spoons(more or less)ice-cold water
Making the crust, put flour and margarine in the food processor and combine them until crumbly. Add water little at a time, pulse,until mixture become a cluster.Do not over mix or add too much water, less water is better. Take out the dough and wrap, rest in the refrigerator.
Heat the skillet over high heat, melt the margarine. Add 2/3 of quartered apples to the skillet and mix well to coat the oil. Sprinkle the sugar over apples. Now you arrange apples in concentric circles. You have to use as many apples(use lest of 1/3 apples ), and pack them tightly. Its ok, apple will stuck up! Keep cooking in high heat, undisturbed, until juice from apples are deep golden and bubbling. 15-18 minutes.Take skillet off from the heat.
Roll out the dough,larger than the skillet,and lay crust round over apples, tuck in edges( it is very important).
Bake 20 minutes to 30 minutes until crust is light brown.
Invert tart tatin onto plate.
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