Recipe from Christine Copeland, former executive director, New England Apple Association
Brisée (shortbread) crust
2 c flour
1 T sugar
dash salt
1/2 c butter
In medium bowl, mix dry ingredients together, then cut in butter with a pastry blender or whisk attachment on mixer, which, literally, turns it into a sandy texture (pâte sablée).
Filling
3-4 New England apples, cored, peeled, and sliced
3 T lemon juice
1 T butter
1 T sugar
In skillet, fry apples carefully with lemon juice, butter, and sugar for a few minutes, until they begin to soften. Cool before transferring to crust. Arrange apples in circle, overlapping slices 1/4” to 1/2”.
Topping
1 egg
1/4 c sugar
3 T butter, melted
1/2 t vanilla
1/8 t Fiori di Sicilia
Drizzle over apples.
Bake 30 minutes, or until golden brown.