Apple Pie - Mile High

By nancytripp

Makes One 9-inch pie

Ingredients

• DEEP DISH Pate Brisee:
• 1/2 1/2 1/2 cup all-purpose flour, plus more for rolling
• Deep-Dish Pate Brisee* or store bought pie crust, dividied into two pieces, one larger for covering the pie.
• 5 1/2 5 1/2 14), pounds firm tart apples (about 14), such as Empire or Granny Smith
• 2 of 2 lemons
• 1 1 1 cup sugar, plus more for sprinkling
• 2 2 2 teaspoons ground cinnamon
• 3 3 3 tablespoons chilled unsalted butter, cut into small pieces
• 1 1 1 large egg yolk
• Ingredients
• 3 3/4 3 3/4 cups 3/4 cups all-purpose flour
• 1 1/2 1 1/2 teaspoons 1/2 teaspoons salt
• 1 1/2 1 1/2 teaspoons 1/2 teaspoons sugar
• 1 1/2 1 1/2 cups 1/2 cups (3 sticks) chilled unsalted butter, cut into small pieces
• 1/2 to 3/4 1/2 to 3/4 cup 3/4 cup ice water
• Directions for Dough
• 3 1 dough onto a clean work surface, and divide into 3 equal pieces. Place each piece on plastic wrap, and flatten into a disk; wrap tightly. Refrigerate at least 1 hour before using.

Details

Servings 1
Adapted from shine.yahoo.com

Preparation

Step 1

For Pie:

1. Preheat oven to 450 degrees. On a lightly floured work surface, roll out a smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a 9-inch deep-dish pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.

3. Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.

4. Remove remaining dough from refrigerator; place apple mixture in prepared pie plate, mounding it in a tall pile. Dot apples with butter. Place dough round over apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

5. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet (this will catch any juices that may overflow during baking). Bake until crust is golden, about 15 minutes.