From America's Test Kitchens
Crust:
1 c (5 oz) all purpose flour
1 T sugar
1/2 tsp salt
2 T vegetable shortening, chilled
6 T unsalted butter, 1/4 in pieces and chilled
3-4 T ice water.
In food processor, pulse the flour, sugar and salt (about 4 pulses). Add shortening and pulse until it looks like coarse sand, about 10 pulses. Add Butter over top and pulse until mixture is a pale yellow and resembles coarse crumbs, butter no larger than small peas, about 10 pulses. Transfer to a medium bowl.
Sprinkle 3 T ice water over mixture. With rubber spatula, fold, pressing down on dough until slightly tacky and sticking together, adding more water if needed. Flatten into a 4 inch disk, wrap in plastic and refrigerate for 1 hour up to 2 days. Let sit room temp for 15 min before rolling.
Filling:
1/2 c apple cider
1/3 c maple syrup
2 T lemon juice
2 tsp cornstarch
1/8 tsp cinnamon
2 T butter
2.5 pounds apples, cut up
1 large egg white, lightly beaten
2 tsp sugar
Heat oven to 500 degrees. Whisk cider, syrup, juice, cornstarch, and cinnamon in bowl til smooth. Melt butter in 12-inch oven safe skillet, over med-hi heat. Add apples and cook, stirring 2 or 3 times, until they begin to caramelize, about 5 min. Off heat, add cider mix and gently stir until apples are well coated. Set aside to cool slightly.
Roll dough to 11 inch round, Place over apples. Brush with egg white and spring with sugar. With sharp knife, gently cut dough into 6 pieces (like a tic-tac-toe board). Bake about 20 minutes, rotating skillet halfway through baking. Let cool 15 min.
Crust:
1 c (5 oz) all purpose flour
1 T sugar
1/2 tsp salt
2 T vegetable shortening, chilled
6 T unsalted butter, 1/4 in pieces and chilled
3-4 T ice water.
In food processor, pulse the flour, sugar and salt (about 4 pulses). Add shortening and pulse until it looks like coarse sand, about 10 pulses. Add Butter over top and pulse until mixture is a pale yellow and resembles coarse crumbs, butter no larger than small peas, about 10 pulses. Transfer to a medium bowl.
Sprinkle 3 T ice water over mixture. With rubber spatula, fold, pressing down on dough until slightly tacky and sticking together, adding more water if needed. Flatten into a 4 inch disk, wrap in plastic and refrigerate for 1 hour up to 2 days. Let sit room temp for 15 min before rolling.
Filling:
1/2 c apple cider
1/3 c maple syrup
2 T lemon juice
2 tsp cornstarch
1/8 tsp cinnamon
2 T butter
2.5 pounds apples, cut up
1 large egg white, lightly beaten
2 tsp sugar
Heat oven to 500 degrees. Whisk cider, syrup, juice, cornstarch, and cinnamon in bowl til smooth. Melt butter in 12-inch oven safe skillet, over med-hi heat. Add apples and cook, stirring 2 or 3 times, until they begin to caramelize, about 5 min. Off heat, add cider mix and gently stir until apples are well coated. Set aside to cool slightly.
Roll dough to 11 inch round, Place over apples. Brush with egg white and spring with sugar. With sharp knife, gently cut dough into 6 pieces (like a tic-tac-toe board). Bake about 20 minutes, rotating skillet halfway through baking. Let cool 15 min.
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