 |
|
|
|
|||
|
Prep Time: 20 minutes, Cook Time: 40 minutes Serves 6 1 1/4 cups organic, unbleached flour 1 stick cold, unsalted butter; cut into small pieces 1/4 tsp. sea salt 3 Tbsp. ice water Plastic Wrap 6 organic apples (try a variety of 3 or 4 types of apples like; Gala, McIntosh, Granny Smith, Jonagold or Fuji) 2 Tbsp. butter 1/4 cup Maple Syrup 1 Tbsp. vanilla extract 1 Tbsp. ground cinnamon 1 Tbsp. turbinado sugar 2 Tbsp. cream Preheat oven to 400° F. In a large bowl, using a handheld pastry blender, mix the flour, butter and salt until crumbly. Add the ice water and mix gently with your hands until the water is absorbed. Add more water if necessary – in teaspoonful increments. Form the dough into a ball. On a lightly floured surface, knead the dough lightly with the heel of your hand for a few seconds. Form the dough into a ball, dust with flour, wrap in clear plastic wrap and chill for 1 hour. Peel, core and thinly slice the apples. Heat a large skillet over medium heat and add 2 tablespoons butter. When the butter melts add the apples, maple syrup, cinnamon and vanilla. Cook for about 5 minutes or until just soft. Allow to apples to cool. Roll out dough into a 14-inch circle. Place on a cookie sheet. Starting in the center, arrange the apple slices in a circular, flowerlike pattern working out in a circle. Leave about a 2-inch border around the apples. Fold the crust over the apples creating a rustic border. Paint the crust with 2 tablespoons of cream and sprinkle with 2 tablespoons of turbinado sugar. Bake for about 50 to 60 minutes or until the crust is browned. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||