Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter, chilled and cubed
  • 0.5 tsp salt
  • 4 tbsp ice water
  • 2 lbs Granny Smith or Honeycrisp apples, peeled and sliced 1/4 inch thick
  • 0.33 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 egg, beaten
  • 1 tbsp sanding sugar

Instructions:

  1. Toss the sliced apples with lemon juice, sugar, cornstarch, cinnamon, and nutmeg in a large bowl.
  2. Let the apple mixture sit for 5–10 minutes to allow juices to release and cornstarch to dissolve.
  3. Roll out the dough on parchment paper into a rough 12-inch circle.
  4. Mound the apple filling in the center, leaving a 2-inch border of dough around the edges.
  5. Gently fold the edges of the dough up and over the apples, overlapping as you go, while keeping the center open.
  6. Brush the folded dough edges with the beaten egg wash and sprinkle with sanding sugar.
  7. Bake at 400°F (200°C) for 40 minutes until the crust is deep mahogany gold and juices are bubbling.