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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 2 |
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King Arthur Flour Cookie Companion Ingredients:
1 1/2 cups unbleached all-purpose flour |
3/4 teaspoon salt |
1/2 cup unsalted butter |
1 large egg, beaten |
2 tablespoons ice water |
2 tablespoons unbleached all-purpose flour |
1/2-3/4 cup sugar (depends on tartness of apples and personal preference) |
nutmeg (a pinch) |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
5 -6 cups peeled cored diced apples (granny smith) |
2 teaspoons vanilla extract |
1/2 cup heavy cream |
1 1/2 cups unbleached all-purpose flour |
3/4 cup sugar |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1/2 cup unsalted butter, melted |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
Directions:
1. Preheat oven to 425°; lightly grease a 13x9 inch pan.
2. Crust: in a mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter.
3. Drizzle the beaten egg over the mixture; toss lightly to combine.
4. Add the ice water 1 tablespoons at a time, stirring gently until the dough starts to clump together; grab a fistful; if it sticks together easily, you have added enough water.
5. Roll the dough into a generous rectangle to fit your pan.
6. Place the dough in the pan; prick it all over with a fork; bake it for 10-12 minutes, until it is set and barely starting to harden.
7. Filling: in a bowl, whisk the flour, sugar, spices, and salt together; add in the apples, tossing to coat.
8. Stir in the vanilla, then the cream; spread the filling over the crust.
9. Topping: in a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
10. In another bowl, combine the melted butter and extracts; pout over the flour mixture.
11. Stir until the butter is absorbed and the mixture forms fairly even crumbs; sprinkle over the filling.
12. Bake for 15 minutes; decrease temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
13. Remove from oven and cool on a rack; let them cool to lukewarm before cutting.
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