Rustic dessert with crisp crust and fruity filling. Serve with chilled white wine.
for the crust:
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup / 1 stick / 113 g butter
- ½ cup shredded cheddar cheese
- 1 large egg
for the filling:
- 2 Granny Smith apples
- 2 McIntosh apples
- ½ cup sugar
- 2 tbsp all-purpose flour
- 2 tbsp fresh lemon juice
- ¼ tsp ground cinnamon
- ¼ cup apricot preserves
- For the crust: Pulse flour, salt and sugar in a food processor until combined. Add cold butter, cut into cubes, and pulse until mixture resembles coarse meal. Drizzle 2 tbsp ice cold water over mixture, and pulse until it begins to hold together. If needed, add 1 tbsp water more, and pulse. Add cheese and pulse until combined. Shape dough into a disk, wrap in plastic, and refrigerate for 30 mins.
- Preheat oven to 375° F / 190° C. On a lightly floured surface, roll out dough to a 13″ / 33 cm round. Transfer to a baking sheet, lined with parchment paper, and refrigerate for 20 mins.
- Meanwhile, peel, core, and slice apples into ½” / 1 cm wedges. Toss them together with sugar, flour, lemon juice, and cinnamon.
- Take dough out of the fridge and arrange filling on top, leaving a 1½” / 4 cm border. Fold edges inwards, brush with beaten egg, and sprinkle with sanding sugar. Refrigerate for another 30 mins, until edges are firm.
- Bake for 1 h 20 mins, until apples are tender and crust is golden. Let cool slightly and brush apples with warmed apricot preserves.
