Ingredients
for the crust
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5 cups all-purpose flour
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¼ cup sugar
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1 teaspoon salt
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Vermont Creamery Sea Salt Cultured Butter, cut into 3/4-inch pieces
2 cups
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12 tablespoons ice water
for the filling
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12 cups chopped apples
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⅓ cup brown sugar, firmly packed
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⅓ cup sugar
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2 tablespoons all-purpose flour
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2 tablespoons cornstarch
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2 tablespoons maple syrup
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1 tablespoon ground cinnamon
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¼ teaspoon salt
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1 egg, beaten
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sanding sugar
Directions
- Heat oven to 450ºF.
- Combine 5 cups flour, 1/4 cup sugar and 1 teaspoon salt in bowl of large food processor fitted with blade attachment; pulse to combine. Add butter; pulse until butter is pea-sized. Add ice water a little at a time until dough just comes together. Divide dough in half; set one half aside. Divide remaining dough in half again and form into two flattened rectangles. Wrap and refrigerate both halves.
- Roll out reserved dough half on lightly floured surface into 19x14-inch rectangle. Place into 15x10x1-inch baking pan, pressing firmly against bottom and sides. Refrigerate. Roll one of the refrigerated dough halves into 7 1/2 x 17-inch rectangle. Cut into 6 (1 1/4-inch-wide) 17-inch long strips. Roll remaining dough into 12x10-inch rectangle on lightly floured surface and cut into 8 (1 1/4-inch-wide) 12-inch strips with sharp knife or pastry wheel. (Long strips will go lengthwise and short strips will go crosswise.)
- Mix all filling ingredients in large bowl until well mixed. Arrange filling in crust. Place 6 dough strips lengthwise across filling. Place 8 strips crosswise across filling. Lift alternating strips, creating woven top. Fold bottom crust over strips to create edge. Crimp or flute edge. Brush crust with beaten egg; sprinkle with sanding sugar. Bake 15 minutes.
- Reduce oven temperature to 400ºF. Bake 25-30 minutes or until crust is browned and filling is bubbly. Cool slightly before serving.
