Be careful not to overwork the dough so it’s nice and tender.Use well chilled butter in the crust for optimal flakiness and work quickly so butter doesn’t soften.Brush with honey or apricot preserves if desired before slicing. Cool, then slice: Let cool for about 10 minutes.Bake and glaze: Bake in preheated oven until apples are tender, about 40 to 50 minutes. Sprinkle edges with the turbinado sugar, then dot remaining 2 Tbsp butter over apples. Brush with egg wash and sprinkle with sugar: In a mixing bowl whisk egg with water then use a pastry brush to brush edges of the pie crust.Start at one point in the round then move around the crust folding up about every 3-inches. Fold crust edges over: Fold dough edges up over apples.Create circular pattern with apples: Align apples in a circular pattern over crust, leaving about a 2-inch edge uncovered with apples.Toss with sugar and cinnamon: Place apples in a large mixing bowl, add sugar and cinnamon and toss to evenly coat.Peel and cut the apples: Peel, core, halve and thinly slice each of the apples (about 1/6th-inch thickness).Transfer dough to prepared baking sheet: Fold dough in half then in half again and transfer to a parchment paper lined baking sheet with the corner in the center and unfold the dough (it will run up the sides of the pan and that’s ok).Roll dough to a round: Remove dough from fridge, dust top with flour and roll out onto a well floured surface to about a 13.5-inch round.Line a rimmed 18 by 13-inch baking sheet with parchment paper. Prepare oven and pan: Preheat oven to 375 degrees.Wrap in plastic wrap and chill 30 to 60 minutes. Compress, wrap and chill: Press into an even disk (about 5 to 6 inches across).Dump dough out onto a clean surface and knead several times until dough just comes together. Toss with water: Drizzle in 1 Tbsp ice water at a time and toss right away, adding just enough water until mixture comes together in larger clumps.
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