- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons cold butter, diced
- 2 tablespoons vegetable oil
- 1 teaspoon apple cider
- 3 tablespoons water
- 3 medium apples, peeled,cored, halved, and sliced crosswise into 1/4-inch thick slices (about 2 1/2 cups)
- 2 tablespoons fresh lemon juice
- 1 tablespoon brown sugar
- 1/4 cup maple syrup, divided
- 3 tablespoons all-purpose flour
- 1 tablespoon unsalted butter, diced
- 1 large egg white
- 1 tablespoon water
- 1 tablespoon coarse sanding sugar
- calories 294
- fat 11 g
- satfat 4.9 g
- monofat 2.7 g
- polyfat 2.6 g
- protein 4 g
- carbohydrate 45 g
- fiber 2 g
- cholesterol 19 mg
- iron 2 mg
- sodium 83 mg
- calcium 23 mg
How to Make It
To make crust: Combine first 5 ingredients (through oil) in a food processor and pulse until mixture resembles coarse meal. Combine the cider and water in a small bowl and drizzle on the dough, while processing, until dough is moist and begins to stick together. Cover in plastic wrap; chill 30 minutes.
Preheat oven to 400°.
To make filling: Toss apples with lemon juice, brown sugar, 3 tablespoons maple syrup, and flour.
Unwrap dough and place on 16-inch square of parchment paper. Roll into a 15-inch circle. Place dough and parchment on rimmed baking sheet; arrange apples in center, leaving a 2-inch border. Fold edges in; press gently to seal. Dot apples with butter.
Whisk egg white and water together in a small bowl. Brush edge of dough with egg wash and sprinkle with coarse sugar. Loosely cover with foil; bake additional 25 minutes. Uncover; bake 15-20 minutes or until tender and golden.
Let stand 20 minutes. Brush apples with remaining 1 tablespoon maple syrup. Cut into 8 wedges; serve.