Gravenstein Tarte Tatin

• Tarte Tatin filling
• 9-12 Gravenstein apples, peeled, cored and cut into quarters
• 4 ounces butter,(1 stick)
• 1 cup white sugar
• 1/2 cup toasted walnut pieces
• 1/2 cup currants, soaked in dark rum
• 1 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon lemon juice
• Butter Pie Crust (makes 2)
• 3 cups AP flour
• 1 1/2 cups butter, (3 sticks) 12 ounces I freeze the butter and grate it with a box grater.
• 1 whole egg
• 6 tablespoons cold water
• 1 tablespoon white vinegar

1. Prepare the apples by peeling, coring and cutting into quarters.Add the lemon juice and toss. Add the cinnamon and nutmeg and toss.
2. In a heavy 9 inch cast iron skillet melt 4 ounces of butter and add the sugar. Swirl around until the sugar starts to caramelize. Add the apples by cramming as many as possible around the sides and filling the whole pan with apple quarters arranging them like soldiers..
3. As the apples cook in the caramel they will shrink so have some extras to fill in the spaces. With small tongs turn the apple slices to coat both sides with the foaming caramel. This will take about 15 minutes.
4. Remove from the flame and sprinkle the toasted walnuts and the rum soaked currants that have been drained over the apples.
5. MAKE THE CRUST: In a large bowl add all ingredients and mix. Shape into 2 disks.The recipe makes two disks so you can freeze one or use it for another tarte.
6. Roll out one disk into tarte crust. I use two pieces of plastic wrap and roll out a crust that is about 2 inches in diameter larger that the tarte pan.
7. Drape the crust over the tarte and tuck in the edges. Place the pan on a baking sheet and bake in a 400 degree oven for about 25 minutes. (watch to make sure it doesn't burn)
8. Remove from oven and let cool for about 15 minutes. Use a little knife and make sure the crust is not stuck to the pan. Place a plate over the pan and in a deft and quick movement invert the pan onto the plate while holding the pan very securely.

apples, white sugar, toasted walnut pieces, currants, ground cinnamon, nutmeg, lemon juice, butter, flour, butter, egg, cold water, white vinegar

Taken from food52.com/recipes/22961-gravenstein-tarte-tatin (may not work)