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1
Make the crust: With an electric mixer on medium speed, beat flour, sugar, salt, and butter until mixture resembles coarse meal.
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2
Add egg yolks, and beat slightly.
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3
Drizzle ice water over mixture, and beat until just combined.
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4
Form dough into a disk; wrap in plastic.
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5
Refrigerate until firm, 1 hour or up to 3 days.
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6
Make the filling: Melt butter in a large saucepan over medium-high heat.
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7
Add apples, zests, and salt, stirring until coated.
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8
Sprinkle sugar over mixture, and cook, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes.
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9
Transfer to a rimmed baking sheet, and let cool to room temperature.
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10
Make the topping: In a food processor, pulse flour, sugars, salt, cinnamon, allspice, and butter just until mixture resembles coarse meal.
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11
Refrigerate until ready to use.
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12
Preheat oven to 375F.
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13
On a lightly floured piece of parchment, roll out dough to a 14-inch round, 1/4 inch thick.
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14
Place dough and parchment on a rimmed baking sheet.
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15
Pile cooled apple mixture in center, leaving a 3-inch border.
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16
Sprinkle crumb mixture evenly over apples.
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17
Fold edges of dough over apples, overlapping and leaving an opening in the center.
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18
Refrigerate or freeze until dough is firm, about 30 minutes.
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19
Lightly brush dough with beaten egg, and sprinkle dough with fine sanding sugar.
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20
Bake until pastry is golden brown and apples are tender, 40 to 50 minutes.
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21
Serve warm or at room temperature, with vanilla ice cream.
