Ingredients:
- 1.25 cups (160g) all-purpose flour
- 0.5 cup (115g) unsalted butter, chilled and cubed
- 2 tbsp (15g) granulated sugar
- 0.5 tsp (3g) salt
- 4 tbsp (60ml) ice-cold water
- 1.5 lbs (680g) mixed apples (Granny Smith and Honeycrisp), thinly sliced
- 0.25 cup (50g) light brown sugar
- 1 tsp (2g) ground cinnamon
- 1 tbsp (15ml) lemon juice
- 1 tbsp (8g) cornstarch
- 1 large egg, beaten
- 2 tbsp (25g) coarse sanding sugar
Instructions:
- Toss sliced apples with lemon juice, brown sugar, cinnamon, and cornstarch in a large bowl. Note: Let this sit for 10 minutes to draw out the water
- Pulse flour, sugar, and salt in a processor or whisk them by hand.
- Add chilled butter cubes and pulse until the mix looks like coarse crumbs.
- Drizzle in ice water, 1 tablespoon at a time, until the dough just clings together.
- Form the dough into a disc, wrap it in plastic, and chill for 30 minutes. Note: This relaxes the gluten so the pastry doesn't shrink
- Roll the dough into a 12 inch circle directly on parchment paper.
- Pile the apple mixture into the center, leaving a 2 inch border.
- Gently fold the edges of the dough over the apples, pleating as you go, but leave the center open.
- Brush the folded edges with the beaten egg and sprinkle the coarse sugar over the crust.
- Bake at 400°F (200°C) for 35–40 minutes until the crust is deep mahogany and juices are bubbling.