Ingredients
2 c. all-purpose flour
2 tbsp. sugar
1/2 tsp. salt
12 tbsp. cold unsalted butter
1/2 tsp. vanilla extract (optional)
6 tbsp. sugar
1 c. sugar
4 tbsp. flour
3 lb. crisp apples
Juice of 1 lemon
1 tsp. cinnamon
1/2 tsp. fresh grated nutmeg
1/4 tsp. salt
3 tbsp. butter
Preparation
Step 1To Make Pie Dough: Stir together flour, sugar, and salt in a large bowl.Step 2Use a pastry blender or a fork to cut in butter until the mixture resembles coarse meal with pea-size bits of butter throughout. (Or combine dry ingredients in a food processor, then pulse in butter.)Step 3Drizzle in 1 to 2 tablespoons of ice water at a time (up to 6 tablespoons total), tossing after each addition, and using only enough water to make dough clump together when squeezed. Add vanilla (if using).Step 4Pat dough into a 4-inch circle, tightly cover with plastic wrap or parchment, and chill for 30 minutes or up to 2 days (or freeze for up to 3 months).Step 5To Make Pie: Preheat oven to 400°F. Sift 6 tablespoons sugar with 3 tablespoons flour; dust work surface with mixture. Roll out dough to 1/8-inch thick. Cut cookies using a 3-inch cutter. Transfer to parchment-lined baking sheets and chill for 20 minutes. Bake until golden, 8 to 10 minutes.Step 6Meanwhile, peel, core, and slice apples into 1/4-inch-thick pieces; toss with lemon juice. In a medium bowl, combine remaining sugar and flour, cinnamon, nutmeg, and salt; set aside.Step 7Heat butter in a large, deep sauté pan over high heat until it sizzles, about 1 minute. Add apples and cook until softened slightly, tossing occasionally, for 8 to 10 minutes. Sprinkle in sugar mixture, mix, and let come to a boil. Cook until apples are tender, 4 to 5 minutes. Transfer to a compote dish and serve warm with cookies; garnish with cinnamon (if using).
