Apple season is here, hurrah!! Like many people we are super excited for all things appley. Apple picking, hot apple cider (once this weather cools down!) and of course apple recipes!
A big THANK YOU to Chef Jenn for sharing this delicious recipe with us!
Serves 8 to 10
1 ½ cups All-purpose flour
¼ cup Cornmeal
½ tsp Kosher salt
1 tbsp Sugar
½ cup + 2 tbsp Unsalted butter, cut into small pieces and chilled
4 to 5 tbsp Ice water
1 tsp Lemon juice
5 or 6 Apples, peeled and sliced (approximately 5 cups); I like a combinataion of Braeburns, Golden Delicous and Empire
3 tbsp Unsalted butter
1 tbsp Lemon juice
¼ cup Sugar
½ tsp Vanilla Extract
Pinch Kosher salt
1 Egg yolk
2 tbsp Sugar
In a mixer, with the paddle attachment, combine flour, kosher salt, corn meal and sugar. Paddle to combine.
Add cold butter, all at once. Mix on low speed till the mixture resembles cornmeal with some large chunks.
Using a fork, stir in lemon juice and 1 tablespoon of ice water at a time. After the fourth tablespoon test the dough. Squeeze dough in your hand, if the dough does not hold together or looks dry add the additional 1 tablespoon of water (or more if needed).
Turn out dough onto a piece of plastic wrap, gather together to form a disk. Wrap well in plastic wrap and refrigerate for at least 1 hour.
For the filling- in a sauté pan melt butter over medium low heat. Add apples and cook they start to become tender.
In a bowl combine apples, lemon juice, sugar, ginger, vanilla and salt.
Preheat oven to 400° F.
Line a cookie sheet with parchment paper.
On a lightly floured surface, roll out the dough into a 14 to 5 inch circle.
Transfer the dough to the parchment lined cookie sheet.
With a slotted spoon ladle the filling into the center of the dough, leaving a 2 inch dough boarder around the filling.
Fold the dough over the edge of the fruit filling, toward the center, pleating and overlapping as necessary.
In a bowl stir together egg yolks and water. Brush onto the edges of the dough and sprinkle with 2 tablespoons sugar.
Bake for 45 to 50 minutes, or until golden brown.
Let rest for at least 10 minutes before serving.
For a full list of upcoming classes with Chef Jenn, including Vegan and Urban Farm classes go to http://www.chefjenncooks.com/