Make a Sage and Basil Apple Tart

By Silja
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Silja is an herbal witch who grew up in rural Ireland, where her mum had an herb garden and taught Silja about herbalism and foraging for Mother Nature’s bounty. As a witch, she has led a Celtic training coven in Ireland, but now lives in the U.S. with her husband and three kids in Arkansas. Silja is the author of The Green Wiccan Herbal.

My husband actually calls this an apple quiche, due to its eggy nature. Feel free to change the name if you like!

Photos by Silja

Sage and Basil Apple Tart

• 3 medium-size sweet apples
• 9-inch pie crust (I use shortcrust pastry, although I am sure other doughs would also work. Graham crust might be nice!)
• 1/2 tablespoon sweet sage (My favorite sage is honeydew melon sage. I also recommend pineapple sage.)
• 1/2 tablespoon basil (Any kind of basil works, although I like to use lemon or sweet basil)
• 1/2 cup almond slivers
• 1 1/2 cups condensed milk
• 3 eggs
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 cup brown sugar
•  Pinch of salt
• 1/3 cup melted butter
• 1 tablespoon tart apple juice

1. Preheat oven to 400 degrees. 

2. Finely slice apples, leaving the skin on if they are organic.

3. Layer bottom of pie crust with apples. Add a layer of herbs (chop roughly if using large leaves), then a layer of almonds.

4. Repeat once or twice, depending on the depth of the pie and the thickness of the apple slices.

5. Mix condensed milk, eggs, cinnamon, nutmeg, brown sugar, salt, butter and apple juice well; pour the mixture over the pie. Mixture should cover apples and (almost) cover last layer of almonds.

6. Bake for 50 minutes or so. The top of the pie will brown; a toothpick inserted into the pie should come out clean.

Photo by Silja


+ Use tart apples.
+ Replace almonds with your favorite chopped nuts.
Use unrefined sugars, such as molasses or honey, instead of refined sugars.

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