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To make the dough:
Mix together the flour and salt. For best results, place in the workbowl of a food processor. Toss the butter with the flour and pulse 8 to 10 times just until it resembles coarse crumbs. (Alternately, this can be done by hand or using two forks). Pour into a bowl and stir with a fork, gradually adding the ice water until dough is moist enough to hold together when pinched between your thumb and forefinger. You may need more or less ice water to moisten the dough, and the dough need not form into a ball.
Gather the dough and divide 2/3 into a disc and wrap in plastic. Repeat with the remaining 1/3 dough. Refrigerate for at least one hour or overnight.
To make the apple filling:
Toss the apples with the lemon juice. Whisk together the corn starch, cinnamon and the agave syrup.
When ready to bake, position a rack in the upper third of the oven and preheat to 325 degrees.
Roll the larger disc of dough out to 12² x 15² rectangle. Fit the dough into a 9 x 13 baking dish. Arrange the apples in even layers in the dish and pour over the agave and corn starch mixture. Roll the remaining disc of dough into a 9 x 13 rectangle and place it on top of the apples. Tuck the edges down the sides and cut several holes in the crust to allow steam to escape. (If there is extra dough from the bottom, crimp the edges together).
Bake for about 2 hours. Cool for about 2 1/2 hours before serving. Serves 12 to 15. |
