Ingredients
Method
Make & Chill the Pastry Crust
- In a large mixing bowl, whisk together flour, sugar, and salt. Cut in the cold butter cubes using a pastry blender or your fingers until the butter pieces are pea-sized.
- Drizzle in ice cold water, one tablespoon at a time, gently stirring with a fork until dough comes together. Shape into a round disc, wrap in plastic, and refrigerate for 45 minutes.
Prepare Apples & Assemble
- In a large bowl, toss the thinly sliced apples with brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg until well coated.
- Roll out chilled dough on a sheet of parchment paper into a 12-inch rough circle (about 1/8-inch thick). Transfer parchment and dough to a large baking sheet.
- Arrange apple slices in concentric overlapping shingled circles in the center of the dough, leaving a 2-inch border bare all around. Dot the apples with 2 tablespoons of diced butter.
Fold, Bake & Drizzle
- Gently fold and pleat the 2-inch border of dough up over the outer edges of the apples. Brush the crust with egg wash and sprinkle generously with sparkling turbinado sugar.
- Bake at 375°F (190°C) for 38 to 42 minutes until the crust is deep golden brown and the apple juices are bubbling.
- Cool for 15 minutes. Drizzle with warm salted caramel and a pinch of flaky sea salt. Serve warm with vanilla ice cream!