This recipe is courtesy of America's Test Kitchen. I've opted to put it in order of how its to be done for the ease of making it. There is a grocery list at the end.
- 3 TBSP ice water
- 1 tbsp sour cream
(whisk)
In food processor:
- 2/3 cup all purpose flour
- 1 tsp sugar
- 1/2 tsp salt
pulse a few seconds to blend well
Add to the flour: very well chilled 6 tbsp unsalted butter and cut into small cubes
Pulse 6-8 times or until butter is well worked in to flour and looks like wet sand. Some butter will remain (about the size of large peas) but don't worry. They will break down as you:
Add in the sour cream mixture and pulse 3-6 times until there is no dry flour.
Pour out on board an pull together by hand until its' together and pat into a 4" circle.
Wrap and place into fridge for at least 1 hour to well chilled.
Remove from fridge and let it sit, wrapped, for around 5 minutes.
Roll into 10" circle (a little over)
Cut into 2 1/2" squares Imperfect is ok
Cover and place back in fridge
- 2.5 lb golden delicious apples, cored and peeled and cut into 1/2" slices
- 1/4 c packed light brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
Toss together.
In a 10" skillet precook the apples in 3 tbsp unsalted butter melted over medium heat
Add apples and lid up for 10 minutes, stirring once or twice.
Add 3/4 cup apple cider and 1 tbsp cornstarch and 2 tsp lemon juice together and mix well.
Pour into skillet and bring back up to simmer and simmer until it begins to thicken (just takes a couple of minutes)
Take off heat and flatten down a little
Place pie dough on top.
Top with egg wash (1 lightly beaten egg)
Sprinkle with cinnamon sugar
Place in a 400 degree oven (if you don't have a steel pan, do this last part in a baking dish) for 15 minutes
Smoosh in the middle to raise juices making sure to get center and edges
Put back in the oven and bake another 15 minutes or until caramelized on top.
Cool for 20 minutes before serving.