Cut 1 sticks of butter into 1/2 inch cubes
Place into freezer for 20 minutes
Place 1 1/4 cups flour, 1/2 tablespoon sugar, and salt in food processor and pulse a few times to mix.
After butter has been in the freezer for 20 minutes, add to food processor and pulse 5-6 times. The goal is to mix the butter into the flour. The cubes of butter should be no smaller than peas.
Move flour mixture to large bowl
Add water to flour 2 tablespoons at a time. Toss with fork. We want to get to the point when you take your hand squeeze a handful of flour, it should stick together.
Work dough until it sticks together somewhat well and is in a disk. We don’t want the butter to fully incorporate. If you need to add more water, you can, but do so only very sparingly.
Wrap tightly in plastic wrap and place in freezer for 20 minutes
Add 1/3 cup sugar, 1 Tablespoon flour, cinnamon, and nutmeg to large bowl
While freezing, peel and finely slice apples.
Mix apples and the sugar mixture.
Take dough out of the freezer and unwrap
Get to your zen place. Roll out the dough.
Use large glass bowl to cut a uniform dough. I use a large glass Pyrex mixing bowl that measures 12 inches in diameter.
Place dough on cookie sheet
Place apple mixture in the middle
Add 2 tablespoons chopped butter on top of the apple mixture.
Fold the dough over (see images)
Put in oven for 2o minutes
use tinfoil to cover middle part.
Bake for 10 minutes and check. Is apple filling bubbling and crust golden brown? If so, remove from oven.
Allow to rest for two hours.