- FOR THE CRUST
- 8 ounces salted butter, cold and cut into ¼- inch pieces
- 2¼ cups flour
- ¼ cup ice cold water
- FOR THE FILLING
- ¼ cup sugar
- 3 tablespoons water
- 5 large baking apples, like Braeburn, Jonagold, or Honeycrisp
- 1 jar Apple Butter
- 1 egg, lightly beaten
- Coarse sugar, for sprinkling
Preparation time: 1.5 hours
- 1. In a large bowl, toss the cubed butter and flour together to coat. Knead each flour-covered cube between a finger and thumb, forming flakey bits. Continue until all the butter is pressed and the mixture starts to come together in a shaggy mass. Make a well in the mixture and add just enough cold water to bring the dough together. Wrap and refrigerate for 30 minutes.
- 2. While the dough chills, place the sugar and water in a small sauce pot and heat just enough to dissolve the sugar. Set aside and let cool slightly.
- 3. Preheat oven to 350 degrees. Peel and core the apples, then slice in half vertically. Lay each apple half cut side down and slice in pieces about ¼-inch thick.
- 4. Lightly flour your work surface and roll out the dough into a 13-inch circle, about ⅛-inch thick. Transfer the dough to a parchment-lined baking sheet. Spoon the Apple Butter over the dough, leaving a 2-3-inch border around the edge uncovered. Shingle the apple slices over the Apple Butter then brush the fruit with the sugar syrup. Fold the remaining dough in to form a crust and enclose the fruit. Brush the dough with the egg wash, then sprinkle with coarse sugar.
- 5. Bake until the crust is golden brown and the filling is bubbling, about 50-60 minutes.