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Put 2/3 of the flour, 3 tablespoons of sugar and the kosher salt in a food processor and pulse a few times to mix. Add the very cold unsalted butter cubes and mix for 10 to 12 seconds, or until they look like sand.
Transfer the mixture into a large mixing bowl and add half of the water. Fold with a rubber spatula or wooden spoon to mix. Add half of the remaining flour and repeat the operation by alternating with the rest of the water until everything is well mixed and the dough is slightly dry but retains its shape. Make a thick disc with the dough and wrap it with a plastic film. Refrigerate for at least 4 hours, but preferably overnight.
Once the dough has cooled for at least 4 hours, peel and scallop the apples and cut them into 1.25 cm pieces.
Add the extra butter to a medium-pressed saucepan. Once melted, add the apples, 1/3 cup granulated sugar, 1 teaspoon of cinnamon, nutmeg, Jamaican chilli, ginger and a pinch of salt. Cook the mixture by stirring regularly until the apples are soft but not completely soft, for about 15 minutes. Remove from the fire and book.
Lightly frolic a large working area and spread the dough over about 1.5 cm thick. Use a bowl with a diameter of 10 to 12 cm to trace the shape of the pies by hand, cutting 12 circles with a sharp knife.
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