2 1/2 pounds sweet apples (about 5 medium) peeled, cored, and cut into 1/2-inch-thick slices (see note)
1 egg white, lightly beaten
2 teaspoons sugar
1. FOR THE CRUST: Pulse flour, salt, and sugar in food processor until combined. Add shortening and process until
mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process
until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-
second pulses. Transfer mixture to medium bowl.
2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down
on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough
does not come together. Turn dough out on sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and
refrigerate at least 1 hour, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let it stand
at room temperature until malleable.)
3. FOR THE FILLING: Adjust oven rack to upper middle position and heat oven to 500 degrees. Whisk cider, syrup,
lemon juice, and cornstarch together in medium bowl. Heat butter in 12-inch oven-proof skillet over medium-high
heat. When foaming subsides, add apples and cook, stirring two or three times, until apples edges begin to brown,
about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture and gently stir until apples are
4. TO ASSEMBLE AND BAKE. Roll dough on lightly floured work surface or between two large sheets of plastic wrap
to 11-inch circle. Roll dough loosely around rolling pin and unroll over apples. Brush dough with egg white and
sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces, making 1 vertical cut followed by 2 evenly
spaced horizontal cuts (perpendicular to first cut). Bake until apples are just soft and crust is golden brown, 20 to 25
5. Using spoon or spatula, press edges of crust squares down into fruit, tilting pan slightly to let juices come over
edges (do not completely submerge crust). Serve warm or at room temperature.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.