Double-Crust Apple Pie

• 3 pounds assorted baking apples (such as Granny Smith, Rome, Cortland, Mutsu, Golden Russet, or Empire), peeled, cored, and cut into 1/2-inch-thick slices
• 1/2 to 3/4 cup granulated sugar
• 1/4 cup all-purpose flour or 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon coarse salt
• 2 tablespoons unsalted butter, cut into pieces
• All-purpose flour, for dusting
• Pate Brisee (page 437), chilled
• 1 large egg yolk
• 1 tablespoon heavy cream
• Fine sanding sugar, for sprinkling

1. Prepare filling Stir together apples, granulated sugar, flour, lemon juice, cinnamon, ginger, and salt in a large bowl to combine.
2. Assemble pie On a lightly floured surface, roll out one disk of dough until 1/8 inch thick (and at least 13 inches in diameter).
3. Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into pan.
4. Fill with apple mixture.
5. Dot with butter.
6. Roll out remaining disk of dough in the same manner.
7. Drape over filling.
8. Use kitchen shears to trim overhang of both crusts to 1 inch.
9. Press edges to seal.
10. Fold overhang under, and crimp edges: With thumb and index finger of one hand, gently press dough against index finger of other hand.
11. Continue around pie.
12. Make several 3-inch slits in top crust.
13. Refrigerate pie 20 minutes.
14. Meanwhile, heat oven to 400F.
15. Finish crust and bake Whisk egg yolk and cream in a bowl; brush over top crust.
16. (If desired, use cutters to cut chilled scraps into leaves or other shapes; adhere to top crust with egg wash.
17. This is a good way to hide imperfections.)
18. Sprinkle with sanding sugar.
19. Place in oven, lining rack below with foil (to catch juices).
20. Bake 10 minutes; reduce heat to 375F.
21. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 70 to 85 minutes.
22. Tent pie with foil if browning too quickly.
23. Cool Transfer pan to a wire rack; let cool completely, at least 4 hours (or up to overnight).
24. If keeping pie overnight, tent loosely with foil and store at room temperature; do not refrigerate, which makes crust soggy.
25. Butter is a natural thickener; if your recipe doesnt already call for it, dot a few pats atop the filling after pouring it into the crust.
26. Always cut vents in the top crust of the pie to let steam escape during baking, and keep the crust from getting soggy.
27. Chill pie thoroughly before baking to ensure crust holds its shape.
28. Its important to bake at the precise temperature called for, until the bottom crust is golden brown, and the juices bubble up (this is a sign that the thickening agent has been activated, assuring the filling will set properly).
29. Tent pie with foil if crust is browning too quickly.
30. Let fruit pies cool completely before cutting and serving, to give the filling plenty of time to set.

baking apples, sugar, allpurpose flour, lemon juice, ground cinnamon, ground ginger, coarse salt, unsalted butter, flour, brisee, egg yolk, heavy cream, sanding sugar

Taken from www.epicurious.com/recipes/food/views/double-crust-apple-pie-393797 (may not work)