Ingredients
- 4 pounds Granny Cruz apples, peeled, quartered, and cored
- 1 lemon, zested
- 1 orange, zested
- two tablespoons freshly squeezed fresh lemon juice
- 1 tablespoon freshly squeezed orange juice
- 1/2 cup sugar, plus 1 teaspoon to sprinkle on the top
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Perfect Cake Crust, recipe follows
- 1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 levels F.
Cut each apple quarter in thirds crosswise and mix inside a bowl using the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice .
Unveil half the cake dough and drape it on the 9- or 10-inch cake pan to increase about 1/2-inch within the rim. Don't stretch the dough whether it's not big enough, just restore it around the board and re-roll it.
Fill the cake using the apple mixture. Brush the advantage from the bottom cake crust using the egg wash therefore the top crust will adhere. Top using the second crust and trim the perimeters to around 1-inch within the rim. Tuck the advantage from the top crust underneath the fringe of the underside crust and crimp the two along with your fingers or perhaps a fork. Brush the whole top crust using the egg wash, sprinkle with 1 teaspoon sugar, and cut four to five slits.
Put the cake on the sheet pan and bake for 1-to-1 1/4 hrs, or before the crust is browned and also the juices start to bubble out. Serve warm.
Perfect Cake Crust:
12 tablespoons (1 1/2 sticks) cold unsalted butter
1 teaspoon kosher salt
1 tablespoon sugar
six to eight tablespoons (about 1/2 cup) cold water
Dice the butter and give it back towards the refrigerator when you prepare the flour mixture. Put the flour, salt, and sugar within the bowl of the mixer fitted having a steel blade and pulse a couple of occasions to combine. Add some butter and shortening. Pulse eight to twelve occasions, before the butter is how big peas. Using the machine running, pour the cold water lower the feed tube and pulse the device before the dough begins to create a ball. Dump on a floured board and roll right into a ball. Wrap in plastic wrap and refrigerate for half an hour.
Cut the dough in two. Roll each bit on the well-floured board right into a circle, moving in the center towards the edge, turning and flouring the dough to make certain it does not keep to the board. Fold the dough in two, devote a cake pan, and unfold to suit the pan. Repeat using the top crust.
Yield: 2 (10-inch) crusts
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