On a lightly floured work surface, roll the dough into a circle about 18 inches in diameter. Toss the ingredients so every slice of apple is evenly coated. Remove dough from refrigerator, and let it soften slightly at room temperature, about 10 minutes or so.Īs dough rests, make the filling: Combine apples, honey, 1/2 cup sugar, the flour, the vinegar and the cinnamon in a large bowl. Wrap in plastic or place in a resealable plastic bag and chill until firm, at least 2 hours. (It should still be relatively shaggy.) Pat the dough into a disc about 1 inch thick, rotating it to create a nice circle. Turn the dough out onto a work surface, and use your palms to knead it lightly until the shaggy ball transforms into a slightly-less shaggy ball of dough. Resist the urge to add more water until you see that it’s absolutely necessary, and even then, use only an additional tablespoon or two. Like you’re running your hands through sand, deliberately yet delicately mix the water into the flour/butter mixture. Pop the bowl into the freezer for 5 or so minutes.Ĭombine vinegar and 1/3 cup water, and drizzle over the flour-butter mixture.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |