| Ingredients | Image |
3 large grannie smith apples (about 1/2 pounds) peeled, cored, and thinly sliced ¼ cup sugar 1 tsp grated león zest ½ tsp ground nutmeg ¼ tsp ground cinnamon 1 ¼ cups flour ¼ tsp salt ½ cup cold unsalted butter, cut into pieces 3 tbsp ice water 1 tbsp fresh lemon juice |
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Put flour and salt in a food processor and pulse to combine. Add butter and pulse until coarse crumbs form.
With the motor running, pour the water and lemon juice through the feed tube and process just until dough leaves the side of bowl.
Gather the dough into a ball, then place on a sheet of waxed paper and flatten into a disk. Wrap and refrigerate at least 30 minutes or until firm.
Heat oven to 425 degrees F.
Line a large baking sheet with parchment paper.
Sprinkle a work surface with flour. Roll dough with a floured rolling pin to a 13-in round (it does not matter if the edges are uneven). Drape dough over rolling pin and transfer to baking sheet.
Working from the outside to the center, arrange apple slices in overlapping concentric circles, leaving a 2-inch border.
In a small bowl, combine granulated sugar, zest, nutmeg, and cinnamon. Sprinkle mixture over apples.
Fold edges of pastry in to partially cover apples.
Bake 15 minutes. Reduce oven temperature to 375 degrees F and bake until apples are tender and pastry is golden, about 30 minutes.
Cool on baking sheet on wire rack. Serve warm or at room temperature.