From Maya Mendelewicz
2 Hours | Makes 1 Pie
What You’ll Need:
- 1 1/2 pounds Granny Smith apples (about 3 large apples)
- 1/3 cup + 1 tbsp sugar
- 3 tablespoons unsalted butter, chopped
- 1/4 cup apricot jam, sieved
- 1 tablespoon rum or water
- 3 cups all purpose flour
- 1 teaspoon salt
- 8 tablespoons unsalted butter, chopped and chilled
- 1/2 cup shortening
- 3/4 cup water, with ice added
How To Make It:
- Put flour, 1 tsp sugar, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 2-3 times to combine. Add the butter and shortening. Pulse 10-12 times, until butter is in pea-size pieces. Turn on food processor and pour in the water, keeping any ice from being added. Turn off food processor promptly once all water has been added.
- Turn mixture out onto a clean work surface. Some areas may be wetter than others. Work together with hands to a uniform consistency. Divide dough in even halves. Form each half into a disc. Wrap tightly in plastic wrap and refrigerate at least 30 minutes prior to using.
- If not using the second pie crust, place plastic-wrapped dough in a freezer bag and freeze for later use. Thaw in the refrigerator overnight prior to use.
- Preheat oven to 400 degrees.
- Roll out pie dough to 1/4-inch thickness on a lightly floured surface. Transfer to tart pan, pressing into edges of the pan. Trim excess. Place in freezer while preparing apples.
- Peel apples and slice in half through the core. Remove stems and cores with a melon baller. Slice apples into 1/4-inch slices.
- Arrange apple slices in an overlapping pattern in prepared pastry. Sprinkle with sugar and dot with butter pieces. Bake 45 minutes to 1 hour, until apples and pastry begin to brown. Remove and allow to cool at least 1 hour.
- In a small bowl, melt together the sieved apricot jam and the rum or water. Use a pastry brush to brush mixture over the tart.
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