For the dough:
✤10 tbsp COLD unsalted butter, divided
✤1¼ cups (150g) all-purpose flour, divided
✤1 tbsp (12g) sugar
✤1/2 tsp salt
✤1/4 cup ice water
For the filling:
✤1/2 cup apple cider
✤1/3 cup maple syrup
✤2 tbsp lemon juice
✤2 tsp cornstarch
✤1/4 tsp cinnamon
✤2 tbsp unsalted butter
✤2½ lbs apples, peeled, cored & cut into ½-inch thick wedges
✤2 tsp (8g) sugar
❖For the dough: Grate 2 tbsp of the butter on large holes of a box grater and place in freezer. Cut remaining 8 tbsp into tiny cubes.
❖In a food processor, pulse 3/4 cup (90g) of the flour, the 1 tbsp sugar & salt until combined, 2 pulses. Add cubed butter and process until homogenous paste forms, about 30 sec. Using your hands, break paste into 2-inch chunks and redistribute evenly.
❖Add remaining 1/2 cup (60g) flour and pulse until mixture is broken into tiny pieces, 4-5 pulses. Transfer mix to a medium bowl. Add the grated butter and toss until pieces are separated and coated well.
❖Sprinkle 2 tbsp ice water over dough. Toss with spatula until evenly moistened. Add remaining 2 tbsp ice water and toss to combine. Press dough until it sticks together (dough will be wetter than normal dough). Transfer to sheet of plastic wrap, form into 5-inch disc and wrap up. Refrigerate at least 2 hours or up to 2 days. Let dough soften 5 min before rolling.
❖To assemble: adjust oven rack to upper-middle position and preheat to 500°F (260°C).
❖In a small bowl, whisk together cider, maple syrup, lemon juice, cornstarch & cinnamon.
❖Melt the 2 tbsp butter in a 12-inch oven safe skillet over med-high heat. Add apples and cook, stirring 2 or 3 times, until apples begin to caramelize, about 5 min. Off heat, add cider mix to apples and gently stir until well coated. Set aside and let cool slightly.
❖On a floured surface, roll out the dough into a 12-inch circle. Roll dough loosely around rolling pin and gently unroll it onto the apple filling. Brush dough with a little water and sprinkle the top evenly with the 2 tsp sugar. Using a sharp knife, gently cut dough into 6 pieces by making 1 vertical cut, then 2 evenly spaced horizontal cuts.
❖Bake until crust is deep golden brown, 15-20 min, rotating skillet halfway through. Let cool 30 min.
