Herbed Ricotta Bake with Radish Salad

Ingredients

• 2.5 cup all-purpose flour (for the crust)
• 1 tsp salt (for the crust)
• 1 tbsp granulated sugar (for the crust)
• 1 cup unsalted butter (very cold, cut into cubes)
• 8 tbsp ice water
• 6 pcs apples (medium, such as Granny Smith or Honeycrisp)
• 1 tbsp lemon juice
• 0.25 cup brown sugar (packed)
• 1.5 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 1 pcs egg (for egg wash)
• 1 tbsp water (for egg wash)

Instructions

1. 1

   Make the pie crust

   • In a large bowl, whisk together 2.5 cups of flour, 1 tsp salt, and 1 tbsp sugar.
   • Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • Sprinkle 6 tablespoons of ice water over the mixture. Gently mix with a fork until the dough starts to come together. Add more ice water, 1 tablespoon at a time, if needed. Do not overmix.
   • Divide the dough in half, form each half into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. 2

   Prepare the apple filling

   • Peel, core, and slice the apples about 1/4-inch thick. Place them in a large bowl and toss with lemon juice to prevent browning.
   • In a separate small bowl, whisk together 3 tbsp flour, 3/4 cup granulated sugar, brown sugar, cinnamon, nutmeg, and 1/4 tsp salt.
   • Pour the sugar-spice mixture over the apples and toss gently until all the apple slices are evenly coated.
3. 3

   Assemble the pie

   • Preheat your oven to 425°F (220°C).