DOUBLE CRUST APPLE PIE

Double Crust Apple Pie image

Provided by Martha Stewart

Yield Serves 10 to 12

Number Of Ingredients 12

3 tablespoons all-purpose flour, plus more for rolling out dough
Test Kitchen's Favorite Pate Brisee
1 large egg yolk
1 tablespoon heavy cream
3 pounds assorted apples (such as Granny Smith, Jonagold, Fuji, Rome, and Empire), peeled, cored, and cut into 1/4-inch wedges
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar, plus more for sprinkling
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
Best-quality vanilla ice cream (optional)

Steps:

On a lightly floured surface, roll out one disk of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.
In a large bowl, toss together apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.
Roll out the remaining disk of piecrust as in step one. Brush rim of bottom crust with egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck dough under, and crimp edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
Remove pie from the refrigerator, brush with egg wash, and sprinkle generously with sugar. Cut five vents in top to allow steam to escape as the pie bakes.
Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie with vanilla ice cream, if desired.