Wonderful for breakfast or after school!
- 1½ cups flour
- 1/2 teaspoon salt
- 1½ teaspoons sugar
- 1½ sticks unsalted butter
- 1/4 cup plus 2 tablespoons sour cream
- 1/2 cup plus 2 tablespoons finely grated sharp cheddar cheese divided
- 5 medium GoldRush or other firm apple with some tartness
- 1/2 teaspoon lemon fresh zest
- 1/2 lemon, juiced
- 2 tablespoons honey
- 2 teaspoons corn starch
- 1 teaspoon ground cinnamon
- 1 egg, beaten
- 1 tablespoon Coarse sugar
Preheat oven to 400 degrees.
In a large bowl whisk together the flour, salt, and sugar.
Cut the butter into cubes and sprinkle the butter cubes over the flour. With clean hands, squish the flour and butter together to break into smaller pieces. Continue until the mixture resembles coarse sawdust with a few pea-sized pieces of butter.
Add the sour cream and 2 tablespoons of finely grated sharp cheddar cheese and stir with a fork until incorporated. Gather the dough with your hands to form a ball, then shape the ball into a disc. Sprinkle with a little flour, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes, or as much as 24 hours.
Note: Remove dough from refrigerator when you begin preparing the filling.
Add lemon juice to water in a medium sized bowl. Peel, core, and thinly slice the apples, adding slices immediately to the lemon water to prevent oxidation.
In a small bowl combine honey, cinnamon, cornstarch, and lemon zest.
Drain all water from the slices, then add honey mixture and stir gently to coat apple slices.
Roll dough into a 14-inch circle on parchment and and transfer to a baking sheet.
Arrange apple slices on the dough. Beginning 2 inches from the perimeter of the pastry round, place the apple slices close together in a circular pattern. Sprinkle with 1/2 cup cheese and fold the crust edges over the filling, making pleats at intervals.
Beat the egg with 1 teaspoon water. Brush the pastry with the egg wash and sprinkle with coarse sugar.
Bake for 10 to 15 minutes at 400 degrees, or until pastry is beginning to brown then lower the temperature to 375 degrees and bake for 15-20 minutes more, until the apples are cooked through and the crust is evenly browned.
Cool slightly and serve warm.