Ingredients:
- 315g all-purpose flour
- 225g unsalted butter, cubed and chilled
- 5g sea salt
- 15g granulated sugar
- 120ml ice water
- 500g apples, peeled and diced into 1/4 inch cubes
- 50g light brown sugar, packed
- 30g unsalted butter
- 5g ground cinnamon
- 2g apple pie spice
- 10g cornstarch
- 15ml water
- 5ml vanilla extract
- 1 large egg
- 10g turbinado sugar
Instructions:
- Combine 315g flour, 5g salt, and 15g sugar in a bowl. Mixing well prevents salt pockets.
- Incorporate 225g chilled butter into the flour until it looks like coarse crumbs with pea sized lumps.
- Drizzle in 120ml ice water, tossing with a fork until the dough just holds together when squeezed.
- Wrap the dough and refrigerate for 1 hour. This relaxes the gluten for a tender bite.
- Cook 500g diced apples with 30g butter, 50g brown sugar, 5g cinnamon, and 2g spice until the fruit is slightly softened but not mushy.
- Stir in the 10g cornstarch slurry and 5ml vanilla, simmering until the liquid is thick and glossy. Let it cool completely.
- Roll the dough to 1/8 inch thickness and cut twelve 3.5 inch circles, pressing them into a greased muffin tin.
- Spoon the cooled apple mixture into the shells, then top with 2.5 inch dough circles or lattice strips.
- Brush with 1 beaten egg and sprinkle with 10g turbinado sugar.
- Bake at 400°F (200°C) for 20 minutes until the crust is deep golden and the filling bubbles.