- 1 1/4c. Unbleached flour
- 1/4c. + 2T. Superfine sugar*
- 1/2t. Sea salt
- 1 1/2 sticks, Unsalted Butter (Chilled and diced)
- 2T. Ice water
- 1 1/2 lbs. Apples (Granny Smith or Macintosh, peeled)
- 1/2t. Orange zest
- 1/4t. Cinnamon (freshly grated, Cassia cinnamon, if possible)
- 1/8t. Allspice (freshly ground, if possible)
Pastry
In a food processor fitted with a blade, add 1c. flour, 2T. superfine sugar, 1/4t. sea salt, and pulse to combine. Add 1 stick of the cubed, chilled butter and pulse twelve to fifteen times until the resulting dough takes the form of small peas. Hitting pulse, add the chilled water, making sure to not let amass (stop pulsing just before). Put out onto a generous portion of parchment paper. Quickly form into a disk shape, roughly seven inches in diameter. Fold over the parchment, pat down smooth and refrigerate for an hour.
Set oven to 450 Fahrenheit (230 C.)
Filling
Slice your peeled apples in half, remove core with a melon baller, cut each half-apple in thirds, then cut each third in three (resulting in 18 bite-sized pieces per apple). Repeat these steps for all the apples and place in a bowl. Add the orange zest and toss.
In your food processor fitted with a blade, pulse together the remaining flour, sugar and salt, along with the cinnamon and allspice. Add the remaining chilled, cubed butter and pulse only until just crumbly.
Take your chilled dough and place in the center of the parchment paper. Cut another sheet of parchment (roughly 18 inches) and center over top of dough. With a rolling pin, roll out into an 11 inch circle. Remove top portion of parchment and carefully transfer dough (with bottom portion of parchment in tact) to a cookie sheet. Place cut apples in the center and arrange to leave a 1 1/2 inch border. Take your topping and crumble it over the apples, then fold up the sides onto the apples and crimp.
Bake for 25 minutes, or until crust is golden, and apples are tender. Cool for 20 minutes, then very carefully slide onto a cooling rack. Once completely cooled, run a knife along the edges to loosen from the parchment paper, then carefully slide onto a large plate or cake-stand. Serve with fresh, vanilla-bean whipped cream (optional).
NOTES
*Superfine sugar works best, but regular granulated sugar will suffice. To make your own superfine sugar, simply process granulated sugar with a blade on high until the grains of sugar are roughly half their original size.
Freshly ground/grated spices are always preferable to pre-ground spices, as they add a very special, more intense flavour.
