2 cups all-purpose flour
3 tbsp sugar, plus more for dusting
3 tsp baking powder
1 tsp salt
10 tbsp (1¼ sticks) chilled unsalted butter, cut into small pieces
1/3cup milk, beaten with 1 egg yolk
5-6 McIntosh or Macoun apples, peeled, cored, and cut into ½" chunks;
tossed with ½ tbsp fresh lemon juice
½ cup firmly packed brown sugar
½ tsp ground cinnamon
1 jarMuirhead Cinnamon Apple Butter
1 tbsp cream
|
|
|
Preheat oven to 350° F. In a large bowl, stir together flour, sugar, baking powder and salt; add butter and using a pastry blender or two knives, cut butter into flour until mixture resembles pea-sized crumbs. Add milk mixture to dry ingredients and using a fork, stir to form large moist clumps. Turn out onto generously floured surface. Press together with hands until dough comes together. Roll out dough, flouring dough as needed, to form a 9" round, about ½" thick. In a bowl, combine apples, brown sugar, cinnamon and Muirhead Cinnamon Apple Butter and stir to mix. Transfer to a 2 qt. shallow, baking dish. Arrange dough evenly over filling and fit dough inside edge of baking dish. Brush crust with cream, dust with sugar and make 4 or 5 slits in top. Bake until topping is browned and filling is bubbling, 30-40 minutes. Transfer to a wire rack and cool before serving, at least 20 minutes. Serve warm with freshly whipped cream. Serves 8-10.
|