Crust

  • 1 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon fine sea salt
  • 1 stick cold unsalted butter, cut into thin or small pieces
  • ⅓ cup, plus 1 tablespoon, cold milk

Filling and Assembly

  • 1 cup granulated sugar, plus a little more for sprinkling on the crust
  • 6 tablespoons unsalted butter
  • 10-15 Jazz™ apples, cored and rough chopped
  • Finely grated zest and juice of 1 lemon
  • ¼ cup all-purpose flour
  • Small pinch of fine sea salt
  • Vanilla ice cream for serving

Preparation

  1. Making the crust is super simple. Mix flour, sugar and salt in a large bowl. Add your thin-cut butter and work in with your fingers, until you have small lumps throughout.
  2. Transfer the ball of dough to a floured work surface, and form it into a rough ball. Loosely wrap this in plastic, press flat before storing in the refrigerator. Now is a good time to preheat your oven to 400ºF.
  3. Making your filling starts with sugar and water, in a large skillet. Bring this to a boil, stirring constantly to help the sugar dissolve evenly. If your mixture seems to be drying out, add more water, tablespoon at a time, until you have a smooth and well- combined sauce.
  4. Bring your heat down to low, and stir in the 6 tablespoons of butter until smooth.
  5. Add the Jazz™ apples, salt, lemon zest and juice. While stirring, add in the flour.
  6. Cook for about 10 minutes, until the apples are just softened. Transfer this mix to your lightly greased baking dish.
  7. While your apple mix cools, roll out the pie dough on a lightly floured work surface, to about ¼- inch thick. This will be torn into small pieces, so you don’t need to be too precise.
  8. Arrange the pieces over the apples, overlapping slightly. Bake for around an hour or until the crust is golden and the filling is bubbly.
  9. Dish it up warm with your favorite ice cream, and enjoy this caramel Jazz™ apple classic!