1 1/4 cups all-purpose flour, plus extra for rolling
1 stick unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
1/2 teaspoon sea salt
1 heaping teaspoon brown sugar
2-3 tablespoons water, very cold
cinnamon sugar for sprinkling
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
3/4 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored apples – I used a combination of Granny Smith, Pink Lady and Gala apples
1 1/2 tablespoons Malibu pineapple rum
1 teaspoon vanilla extract
1 large egg yolk
1 tablespoon cream
- In a food processor, combine flour, salt and brown sugar, pulse to mix.
- Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.
- Remove dough from machine and place on a clean surface. Carefully shape into disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the crust to be flaky. Wrap disc in plastic wrap and refrigerate at least 1 hour.
- Position rack in bottom third of oven and preheat to 375°.
- Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add rum and vanilla extract.
- Remove crust dis from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.
- Brush with melted butter and sprinkle with cinnamon sugar.
- Roll up like a burrito.
- Cut into 1/4 inch rounds.
- Lay rounds side by side as close as possible together. Gently flatten with rolling pin.
- Place on to a 9-inch pie plate in the center of the pan. Gently press down into the pie dish.
- Spoon in apple filling, mounding slightly in center.
- Cut puff pastry pieces with a pastry roller to create strips for weaving the lattice top. Pinch edges firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
- Stir yolk and cream in small bowl to blend. Brush over top of pie.
- Sprinkle with remaining cinnamon sugar.
- Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F.
- Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly.
- Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using.
- Transfer to rack; let stand 1 hour.
- Serve pie warm or at room temperature.