Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 tsp fine sea salt
  • 8 tbsp (113g) unsalted grass-fed butter, cubed and ice-cold
  • 4 tbsp ice water
  • 1 tsp apple cider vinegar
  • 2 lbs tart apples (Granny Smith or Honeycrisp), peeled and cored
  • 2 tbsp raw honey
  • 1 tsp ground cinnamon
  • 0.5 tsp grated nutmeg
  • 1 tbsp fresh lemon juice
  • 1 tbsp cold butter, shaved
  • 3 tbsp low-sugar apricot preserves
  • 1 tbsp water

Instructions:

  1. Prepare the flour base. Whisk the flour and salt in a large chilled bowl. Add the ice cold cubed butter. Use your fingers to rub the butter into the flour. Note: You want some lumps to stay the size of peas; these create the flakes.
  2. Hydrate the dough. Mix the apple cider vinegar into your ice water. Drizzle it over the flour one tablespoon at a time, tossing with a fork until the dough just starts to clump together.
  3. Chill the pastry. Form the dough into a flat disc, wrap it tightly in plastic, and let it rest in the fridge for 100 minutes. Note: This allows the flour to fully hydrate and the butter to firm back up.
  4. Heat the oven. Preheat your oven to 205°C (400°F). While it heats, peel and core your apples, then slice them into thin rounds using a mandoline.
  5. Season the fruit. Toss the apple slices in a large bowl with the lemon juice, honey, cinnamon, and nutmeg. Do this quickly so the apples don't oxidize.
  6. Roll the crust. On a cold, floured surface, roll the dough out to an 11 inch circle. Place it into your 9 inch tart pan or onto a baking sheet.
  7. Create the pattern. Arrange the apple slices in overlapping concentric circles, starting from the outside and working in. Ensure the slices are tightly packed as they will shrink during baking.
  8. Add the fat. Dot the top of the fruit with the shaved tablespoon of cold butter. This prevents the top layer of apples from drying out and helps them caramelize.
  9. Bake the pie. Place in the oven for 45 minutes until the crust is mahogany colored and the apple edges are slightly charred.
  10. Apply the glaze. Heat the apricot preserves and water in a small pan until bubbling. Strain the solids out and brush the hot liquid over the pie until it glows like a sunset. As the pie bakes, you'll notice the aroma shifting. Around the 20 minute mark, the scent of cinnamon and nutmeg will dominate. By the 40 minute mark, you should smell the distinct aroma of toasted butter and browning sugars — that's your cue to start checking the color of the crust. If you're looking for another breakfast style bake that uses similar warming spices, you might enjoy these [French toast muffins](https://justmykitchen.com/recipes/baked-french-toast-muffins/), which share that same mahogany crusted charm.