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Put the flour, salt, and sugar in a large bowl.
Add the butter pieces and pinch with the fingers to create a crumb texture.
Make a well in the middle, and pour in the vanilla and water.
Quickly work in the flour to create dough.
Do not over-mix.
Pat into a disk, wrap in plastic, and refrigerate 15 minutes.
Heat the oven to 450°F/230°C.
Roll the pastry into a round and lay on a baking sheet.
Stir together the sugar, flour, and cinnamon in a bowl.
Toss in the apples to coat, and dump onto the pastry.
Dot with the butter.
Bring the edges of the pastry up over so they lay in, rough-edged, on the apples.
They won’t cover the apples completely.
Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.
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