| Crust: | | 1 cup King Arthur Unbleached All-Purpose Flour | | 12 tsp salt | | 1/2 stk unsalted butter frozen in its | | wrapper | | 1/2 cup finely shredded sharp Cheddar cheese | | 3 tbl cold water | | 1 tsp lemon juice | | Filling: | | 3 med -to-large Granny Smith apples peeled, cored | | and | | sliced 1/4-inch thick (3 to 4) | | 1 dsh salt | | 2 tsp lemon juice | | Topping: | | 1/2 cup + 2 tablespoons King Arthur Unbleached | | All-Purpose Flour | | 2/3 cup maple sugar OR 1/3 cup granulated sugar | | and 1/3 cup maple syrup | | 7 tbl unsalted butter | | 1 tsp cinnamon | | 1/4 tsp nutmeg | | 1 cup chopped walnuts |
| | The Crust*: In the bowl of a food processor equipped with the metal blade, combine the flour and salt . Remove the metal blade, and install the shredding disk. Using the pusher, shred the frozen butter atop the flour/salt mixture. Put the metal blade back on, add the shredded Cheddar , and pulse a couple of times to distribute the butter and cheese . Sprinkle on the water and lemon juice, and pulse five to six times, in 1-second pulses, till the mixture resembles fairly fine crumbs. | | Transfer the crumbs to a plastic bag, and squeeze them together; if they don't hold together easily, add a bit more water. Form the dough into a flat ball, and transfer it to a lightly floured work surface. *Or use your favorite single-crust pie crust recipe, or a prepared pie crust. | | Roll the dough into a 13-inch round, and transfer it to a 12-inch flat pizza pan. Crimp the edges to form a rim around the edge of the pan. Place the pan in the refrigerator while you're preparing the topping. | | The Topping: In the bowl of a food processor equipped with the metal blade, combine the flour, maple sugar (or granulated sugar, if you're using it; hold the maple syrup aside), butter, cinnamon and nutmeg . Process until the mixture forms even crumbs. Add the walnuts and pulse a couple of times to distribute. You may also do this with an electric mixer, or by hand. | | Assembly: Remove the crust from the refrigerator. Lay the apple slices, in concentric rings, close together atop the crust. Sprinkle the apples with a dash of salt and the lemon juice. If you're using maple syrup instead of maple sugar, drizzle the syrup atop the apples. Distribute the topping evenly over all. | | Bake the pizza on the bottom shelf of a preheated 425F oven for 15 minutes, then reduce the heat to 375F and continue to bake until the crust and topping are golden, about 30 minutes. | | Note: You may want to set the pizza pan on a larger pan, as (like all apple pies) this pizza tends to bubble over a bit. | | Yield: Eight generous or 12 average servings | | This recipe was meant for people who like the taste of apple pie but not the sloppiness of the filling. This 'pizza' is really nothing more than a flat pie without the top crust. The result is apple-pie flavor without as much moisture. Plus, who doesn't like the idea of making a pizza for dessert? The maple and cheddar are only accents, not major parts of the flavor. |
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