AuthorAndreaThis is basically a rustic apple pie. I prefer making this over traditional pie because it is so much quicker and I think the pastry/apple ratio seems better (more pastry). Serve with vanilla ice cream.
Cut 1 sticks of very cold butter into 1/2 inch cubes - this can even be put into the freezer for a bit if you have time, if not don't worry about it. Put 1 1/4 cups flour, 1/2 tablespoon sugar, and salt in food processor and pulse a few times to mix.
After butter and pulse 5-6 times. Stop pulsing when the butter is pea sized, don't go smaller than this.
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Move flour mixture to large bowl. Add water to flour 2 tablespoons at a time. Toss with fork. We want to get to the point when you take your hand squeeze a handful of flour, it should stick together. It may only take a few tablespoons, so add slowly. Work dough until it sticks together somewhat well and is in a disk. We don’t want the butter to fully incorporate. If you need to add more water, you can, but do so only very sparingly.
Wrap tightly in plastic wrap and place in freezer for 20 minutes while the apples are being prepared. Most of the time I am in a hurry and don't do this step and it turns out fine if I am moving quickly in making the pastry and the butter is still cold.
Add 1/3 cup sugar, 1 Tablespoon flour, cinnamon, and nutmeg to large bowl. While freezing the pastry, peel and slice apples evenly and fairly thin. Mix apples and the sugar mixture.
Preheat oven to 425 degrees F
Take dough out of the freezer. Roll out the dough between two sheets of saran wrap. Roll out into a large circle as good as you can. I like the rustic uneven edges but if you want it to look perfect, you can also cut a large circle out of the dough using a 12" glass bowl.
Place dough round on cookie sheet and put apple mixture in the middle of the pastry ( I like to arrange the apples in a spiral pattern if I have time). Add 2 tablespoons chopped butter on top of the apple mixture - don't skip this even though you might want to. It will add so much flavor. Take the edges and fold the dough over the apple mixture.
Bake for 2o minutes at 425 degrees F. Use tinfoil to cover middle part after 20 minutes, then bake an additional 10 minutes until crust is golden brown and apple filling is bubbling.
Allow to rest for a few hours. Cut and serve with vanilla ice cream.
Ingredients
Directions
Cut 1 sticks of very cold butter into 1/2 inch cubes - this can even be put into the freezer for a bit if you have time, if not don't worry about it. Put 1 1/4 cups flour, 1/2 tablespoon sugar, and salt in food processor and pulse a few times to mix.
After butter and pulse 5-6 times. Stop pulsing when the butter is pea sized, don't go smaller than this.
.
Move flour mixture to large bowl. Add water to flour 2 tablespoons at a time. Toss with fork. We want to get to the point when you take your hand squeeze a handful of flour, it should stick together. It may only take a few tablespoons, so add slowly. Work dough until it sticks together somewhat well and is in a disk. We don’t want the butter to fully incorporate. If you need to add more water, you can, but do so only very sparingly.
Wrap tightly in plastic wrap and place in freezer for 20 minutes while the apples are being prepared. Most of the time I am in a hurry and don't do this step and it turns out fine if I am moving quickly in making the pastry and the butter is still cold.
Add 1/3 cup sugar, 1 Tablespoon flour, cinnamon, and nutmeg to large bowl. While freezing the pastry, peel and slice apples evenly and fairly thin. Mix apples and the sugar mixture.
Preheat oven to 425 degrees F
Take dough out of the freezer. Roll out the dough between two sheets of saran wrap. Roll out into a large circle as good as you can. I like the rustic uneven edges but if you want it to look perfect, you can also cut a large circle out of the dough using a 12" glass bowl.
Place dough round on cookie sheet and put apple mixture in the middle of the pastry ( I like to arrange the apples in a spiral pattern if I have time). Add 2 tablespoons chopped butter on top of the apple mixture - don't skip this even though you might want to. It will add so much flavor. Take the edges and fold the dough over the apple mixture.
Bake for 2o minutes at 425 degrees F. Use tinfoil to cover middle part after 20 minutes, then bake an additional 10 minutes until crust is golden brown and apple filling is bubbling.
Allow to rest for a few hours. Cut and serve with vanilla ice cream.
