1.5 teaspoons butter chilled cut into small pieces
3 tablespoons butter chilled cut into small pieces
1 large egg white
1 tablespoon flour all-purpose
2 tablespoons flour all-purpose
4.5 ounces flour all-purpose
2 cups apples i use 2 granny smith apples peeled chopped 2 medium
0.1 teaspoon ground cinnamon
3.5 tablespoons ice water
1.5 tablespoons juice of lemon fresh
0.1 teaspoon salt
1 tablespoon water
Equipment
bowl
baking sheet
baking paper
oven
knife
blender
plastic wrap
measuring cup
Directions
To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
Combine 1 cup flour and 1/8 teaspoon salt in a medium bowl; cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add 3 1/2 tablespoons ice water; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Divide dough into 2 equal portions.
Place each dough portion between 2 sheets of plastic wrap; roll each dough portion, still covered, into an 8-inch circle. Chill 10 minutes. Uncover dough; place dough circles on a baking sheet lined with parchment paper.
Preheat oven to 35
To prepare filling, combine apple and juice; toss to coat.
Add 1/4 cup sugar, 1 tablespoon flour, 1/8 teaspoon salt, and 1/8 teaspoon cinnamon; toss to combine.
Place half of apple mixture in the center of each dough circle, leaving a 2-inch border; fold edges of dough toward center, pressing gently to seal (dough will only partially cover apple mixture).
Combine 1 tablespoon water and egg white; brush mixture gently over outside of crust.
To prepare topping, combine 2 tablespoons flour, 1 tablespoon sugar, 1/8 teaspoon salt, and 1/8 teaspoon cinnamon; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Sprinkle mixture evenly over apple mixture in the center of each croustade.
