Step 1

Mix together flour, salt and butter cubes

Step 2

Put the entire bowl in the freezer for 5 minutes

Step 3

Cut butter in with a pastry cutter, knifes or hands leaving course pea sized pieces.

Step 4

Add half of the ice water.  You may not need all the water, start by adding half, sprinkling over the dough.  Mix in gently with a fork.  The dough will look crumbly.  Test the dough by squeezing together with your fingers, if it sticks together that’s perfect.  If still crumbly, add a few more teaspoons of water lightly toss and test again.

Step 5

Once dough comes together, pat out into a rough square.  Refrigerate for 30 minutes (and up to 2 days).  Meanwhile, start on the apples.

Step 6

Mix cut apples, lemon juice, sugar, cinnamon, ginger and cloves.

Step 7

Place apples on a baking sheet and dot with butter.

Step 8

Bake at 425 for 15- 20 minutes.  If you like a softer apple go the full 20 minutes or more.  If you prefer a little texture, test at 15 minutes.

Step 9

Roll out dough to 1/4 inch thickness on a floured sheet of parchment.  Place whole parchment on the sheet pan.

Step 10

Brush with egg wash (optional) and sprinkle with cinnamon sugar mixture.  Cut with a scoring wheel and bake at 350 for 20 minutes or until crusts are lightly brown on the bottom.