Really enjoyed this. Was trying to use up some Granny Smith apples and came across this recipe. Made a few adjustments...used 1/2 white whole wheat flour and 1/2 white flour and had to adjust the water...didn't measure, just kept adding water until it stuck together. Loved rolling it out on the parchment...it was very easy to roll out and transfer. Served it warm with some frozen Greek vanilla yogurt..might be a tad better with ice cream tho. Still yummy!
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Cool: 20 Minutes
Total: 1 Hour, 30 Minutes
- Calories: 294
- Fat: 11g
- Saturated fat: 4.9g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 2.6g
- Protein: 4g
- Carbohydrate: 45g
- Fiber: 2g
- Cholesterol: 19mg
- Iron: 2mg
- Sodium: 83mg
- Calcium: 23mg
- 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
- 1. 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.
- 2. Preheat oven to 400°.
- 3. To make filling: Toss apples with lemon juice, brown sugar, 3 tablespoons maple syrup, and flour.
- 4. 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.
- 5. 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.
- 6. Let stand 20 minutes. Brush apples with remaining 1 tablespoon maple syrup. Cut into 8 wedges; serve.
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