SUGGESTED TOOLS
1. Mixing & Measuring spoons
2. Large and medium mixing bowls
3. Butcher’s knife
4. Cutting board
5. Parchment paper or silicone baking mat
6. 1 full sheet tray
7. Stand mixer w/ paddle attachment
8. Vegetable peeler
9. Pastry brush
INGREDIENTS
For the filling:
3 Granny Smith apples
1 McIntosh apple
1/4 cup all purpose flour
1/3 cup dark brown sugar
1 cup granulated sugar
2 teaspoons ground cinnamon
2/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
2 teaspoons pure vanilla extract
1/2 cup Maker’s Mark whisky
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
For the crust:
2 1/2 cups all purpose flour + addt’l for dusting
1 teaspoon kosher salt
6 tablespoons cold butter (or *butter substitute)
2 tablespoons vegetable shortening
3 tablespoons granulated sugar
1 large egg (beaten)
3/4 cup ice water
INSTRUCTIONS
Preheat oven to 350 degrees F
For the filling:
1. Zest and juice 1 lemon (set aside)
2. Wash, peel, and core all apples. Slice apples thinly (“1/8 thick). Add the apples to a large mixing bowl, and add lemon zest and juice. Mix well.
3. Add sugars, cinnamon, ginger, cloves, salt, flour, vanilla, and whiskey to the apples. Combine and set aside until ready to use.
For the crust:
1. Add flour to the bowl of an electric stand mixer fitted with a paddle attachment (or if preparing by hand, add to a large mixing bowl).
2. Add sugar, salt, and shortening to the bowl.
3. Dice butter and add to the bowl of the mixer.
4. Turn mixer on low and coat the flour with the butter.
5. Stream in ice water while mixing on low speed.
6. When the mixture looks crumbly and starts to form a ball stop the mixer. Turn the dough out onto a floured surface
7. Form the dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
ASSEMBLY
1. Lay a piece of parchment paper or baking mat onto the countertop. Dust the parchment or mat with flour. Place dough onto floured surface.
2. Using a rolling pin, roll out the dough to 1/4 inch in thickness.
3. Using a knife, score a 1 in perimeter. (Note: The apples will fit within this area.)
4. Toss apples in the juice and then lay apples down onto the dough in 3 rows.
5. Once all rows are completely filled, place onto a sheet tray.
6. Beat 1 egg with a tablespoon of water. Brush the sides of the pastry with the egg wash.
7. Fold the egg-washed pastry over onto the apples, forming a neat rectangle.
8. Brush the exterior with egg wash.
9. Spoon over any remaining juice from the apple mixture.
10. Bake at 350 for 70-75 minutes, or until the exterior is golden brown and the apples are tender.
Serve hot and enjoy.
