Cold butter is crucial for flaky doughs because the apple cake bakes, the floury parts prepare into layers, as the butter melts, departing open pockets round the tender crust. Discover the shocking truth here .
Ingredients
Crust:
- 2 cups all-purpose flour
- two tablespoons granulated sugar
- teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, reduce 1" pieces, chilled
filling and set up:
- 3 pounds Granny Cruz apples (about 5 large), peeled, cored, and thinly sliced
- two tablespoons ( stick) unsalted butter
- cup granulated sugar
- cup (packed) light brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons ground cinnamon
- teaspoon kosher salt
- teaspoon freshly grated nutmeg
- two tablespoons all-purpose flour, plus much more for dusting
- 1 large egg, 70 degrees
- two tablespoons demerara sugar
- Sliced cheddar cheese (for serving optional)
Recipe Tips
Preparation
Crust:
Pulse flour, granulated sugar, and salt inside a mixer to mix. Add butter and pulse until pea-sized bits of butter remain. Transfer mixture to some large bowl cover and refrigerate a minimum of half an hour (you would like the butter to become really, really cold).
Drizzle cup cold water over mixture and, making use of your hands, mix completely (as if you had been kneading) until no dry spots remain and dough stays together when pressed. Divide dough in two and press into 2 dvds, about 1" thick wrap tightly in plastic wrap. Refrigerate a minimum of one hour.
Do ahead: Dough could keep in refrigerator as much as five days or perhaps in freezer as much as 30 days.
Filling and Set up:
Toss apples, butter, granulated sugar, brown sugar, fresh lemon juice, cinnamon, salt, nutmeg, and a pair of Tablespoons of. flour to mix inside a large bowl. Cover and refrigerate a minimum of 4 hrs, preferably overnight.
Preheat oven to 350°. Drain apples and reserve liquid in a tiny saucepan return apples to bowl. Bring liquid to some simmer and prepare, stirring constantly, until reduced by half, about 4 minutes. Pour over apples and toss to mix.
Line a baking sheet with parchment paper. Unveil 1 disk of reserved dough on the gently floured surface to some 13" round. Transfer round to prepared sheet and chill when you unveil remaining bit of dough to a different 13" round. Stack second round on the top from the first, separated by parchment.
Beat egg to combine with 1 teaspoon. water and hang aside. Utilizing a moving pin, carefully transfer 1 crust to some 9" cake dish. Raise edges and permit dough to slump lower into dish. Scrape in apple filling together with any accrued juices.
Place second crust on the top of filling and press edges of crusts together to close, crimping as preferred. Brush surface of cake with egg wash and sprinkle with demerara sugar. Line a rimmed baking sheet with foil and put cake on sheet. Bake until crust is deep golden brown on the top and bottom and juices are bubbling, 90–100 minutes (a few of the juices might bubble over to the sheet—this is exactly what the foil is perfect for). Transfer to some wire rack and let awesome a minimum of 4 hrs before slicing. Serve on the top of cheese, if preferred (and also you most likely desire).
Do ahead: Cake can sit out overnight, or wrap in foil or plastic and refrigerate as much as three days.
- Recipe by Pies 'n' Thighs
- Photograph by Winnie Au
