Ingredients
Crust
- 1 and 1/2 cups all-purpose flour, plus more for work surface
- 1 Tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice-cold water, plus more as needed
- Egg wash: 1 large egg beaten with 1 Tablespoon milk
- optional: coarse sugar
Filling
- 3–4 apples, peeled and sliced into 1/4-inch slices (about 4–5 cups slices)
- 1/4 cup packed light or dark brown sugar
- 1 and 1/2 Tablespoons all-purpose flour
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- optional: salted caramel sauce for serving
Instructions
- Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1–2 more Tablespoons of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disc. Wrap the dough disc in plastic wrap or parchment paper and refrigerate it for at least 1 hour, and up to 3 days.
- As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready.
- Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll the dough into a 12-inch circle—it doesn’t have to be perfect. Transfer dough to the prepared baking sheet.
- Preheat oven to 400 degrees F
- Arrange the apples (and any juices from the bottom of the bowl) into the center of the dough, leaving a 2–3-inch border all around them. You can simply spoon the filling on, or arrange the apple slices in a more deliberate design, such as concentric circles. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired.
- Bake until the filling is bubbly and the crust is golden brown, about 35–36 minutes. Remove from the oven and allow to cool on the baking sheet for 10 minutes before slicing and serving. If desired, serve with vanilla ice cream, salted caramel sauce, and Pecan Spice Utoffeea crumble to garnish.
