1 ½ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
¾ cup (1 ½ sticks) chilled unsalted butter
6 tablespoons chilled sour cream
½ cup (1 stick) unsalted butter
1½ cups sugar
8−10 Granny Smith apples, peeled, cored, and quartered
- Blend flour, sugar, and salt in large bowl. Cut in the butter until it is the size of peas. Add sour cream and beat until moist clumps form, about 1 minute. Gather dough into smooth ball; flatten into 6-inch-diameter disk. Wrap dough in plastic; refrigerate until cold, at least 2 hours.
- Melt butter and sugar together over medium-low heat in a nonstick, ovenproof 12-inch skillet that is about 1−2 inches deep. Cook for a few minutes until it begins to bubble.
- Place apples into the mixture on their side in concentric circles, trying to fit as many as you can. Continue to cook for about 30−40 minutes until the sauce is the color of a dark caramel.