Judith Choate's Apple Pizza
Never-failing fall dessert from Judith Choate—hand-sliced Honeycrisp apples, crispy pastry, and a hint of cinnamon in a unique apple pizza twist. Perfect for autumn gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Food processor
- Pizza pan
- Pizza stone
- Rolling pin
- Oven
- Sifter
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Apple corer
- Plastic wrap
- Refrigerator
- Baking sheet
- Pastry brush
Ingredients
- 2 1/2 cups all-purpose flour, sifted
- 1/4 teaspoon salt
- Pinch of sugar
- 3/4 cup plus 1 tablespoon vegetable shortening, chilled
- 1/2 cup unsalted butter, cut into cubes and chilled
- 1/2 cup ice water
- 2 tablespoons Wondra flour, plus more for dusting
- 2 teaspoons ground cinnamon
- Approximately 1 1/2 pounds crisp, tart apples, peeled, cored, and thinly sliced
- Juice of 1 lemon
- 3 tablespoons apple cider
- 3 tablespoons melted unsalted butter
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