Photo by Megan Myers
Yield: 10 servings
- 1½ cups, plus 1/3 cup, all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp. salt
- 12 T. chilled unsalted butter, cut into small chunks, divided
- 1 egg
- 2 large tart apples (such as Pink Lady), peeled, cored and thinly sliced
- 4 T. granulated sugar, divided
- 1 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 2 T. brown sugar
Line 9- by 9-inch square baking pan with parchment paper and set aside. Preheat oven to 375 degrees F.
In food processor, pulse together 11/2 cups flour, powdered sugar and salt. Add 8 tablespoons butter and pulse until it resembles cornmeal. Pulse in egg until soft, crumbly dough forms. Press evenly to cover bottom of prepared pan. Prick all over with fork, chill in freezer for 30 minutes, then bake for 25 minutes. Let cool.
Meanwhile, in large sauté pan, melt 2 tablespoons butter over medium-low heat. Add apples, cinnamon, vanilla and 2 tablespoons granulated sugar, and stir to coat. Cook until apples are softened, approximately 15 minutes. Spoon apples with caramelized juices evenly into baked crust.
In food processor, pulse together 1/3 cup flour, 2 tablespoons granulated sugar, brown sugar and 2 tablespoons butter until coarse crumbs form. Scatter crumbs over apples.
Bake for 40 minutes, until golden brown. Let cool completely before cutting.