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1
Cut butter into little chunks and keep cold to work into pastry.
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2
Whisk flour, sugar, and salt together in a mixing bowl.
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3
Add butter and work into the flour until coarsely distributed.
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4
Whisk in egg, water, and vanilla; work together with 2 forks until it just barely holds together.
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5
Use a piece of plastic wrap to ball up the dough and refrigerate for 20 to 30 minutes.
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6
While the dough is refrigerating, make the filling:
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7
Preheat oven to 375 degrees F.
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8
Melt the butter and sugar together in a 12-inch nonstick oven-proof skillet over medium-high heat.
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9
Add the apple slices and stir to coat with melted butter mixture.
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10
Sprinkle with cinnamon and cook until apples have softened slightly and take on some color, about 15 minutes.
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11
Sprinkle with cinnamon.
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12
Smooth the apples out into an even layer in the pan.
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13
Roll out the refrigerated dough on a floured countertop into a 13-inch disk and lay over the top of the apples, trimming any excess.
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14
Prick with a fork in several places to let steam release.
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15
Brush the egg all over the top of the dough and bake for 40 minutes or until golden browned.
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16
Allow to cool nearly fully before inverting onto a serving platter.
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17
Serve with vanilla ice cream or custard.
