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* Note: If you would like a vanilla flavor to the apples, simply split a piece of vanilla bean and scrape the seeds into the sugar.
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Then add in the flavored sugar to the apples.
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If vanilla bean is not available, add in about 1 tsp.
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of vanilla extract to the pan immediately after the apples turn transparent in cooking.
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For the Apple Filling: Heat the butter in a large saucepan over medium-low heat.
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Add in the apples and stir gently to coat the apples proportionately with the melted butter.
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Sprinkle the apples with the sugar and cook till the apples become semi-translucent/soft, but still hold their shape, 10 to 12 min, stirring occasionally.
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If too much liquid remains in the pan, remove the apples and continue cooking the liquid till it has reduced to a syrup.
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Return the apples to the pan and let cold completely.
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For the Pie Crust: Place the flour and salt in the middle of a flat surface.
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Make a well in the flour mix.
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Put the butter in the well.
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With a pastry cutter, cut the butter into the flour mix.
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Scoop the loose flour from the sides and quickly work it into the butter.
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Continue this process till the mix becomes large pea-size lumps.
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This should take about a minute.
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Sprinkle 4 Tbsp.
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of chilled water over the flour mix.
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Using your fingertips, pat and press the dough together into a ball.
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If the dough is still dry and loose, add in an additional Tbsp.
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or possibly two of chilled water.
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Continue patting and pressing the dough till you can mold it into a disk, about 6 inches in diameter.
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Divide the dough in half, form each half into a disk and wrap with plastic.
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Chill at least 1 hour.
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Once the dough has chilled, lightly flour a flat surface and a rolling pin.
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Take 1 disk of dough out of the refrigerator to make the bottom crust.
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Beginning from the center of the disk, roll out the dough to the edges to make a circle, slightly larger than a 9-inch pie pan and about 1/8-inch thick.
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Roll only in one direction.
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Keep rotating the circle as you roll, so it doesn't stick to the flat surface.
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Fold the dough in half and transfer it to a 9-inch pie pan.
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Unfold the circle and press it into the pan with your fingers and allow the dough to hang over the pie pan.
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Refrigeratethe pan in the refrigerator while you roll out the top dough.
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For the top dough, repeat the same rolling process.
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For Assembly: Heat the oven to 350 degrees.
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Pour the apple filling into the bottom crust, spreading proportionately in the pan.
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Roll the top dough around the rolling pin and then unroll it over the filling, pressing the top and bottom crusts together to seal.
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Use a wet fork to crimp the rim of the pie.
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Use the tines of a fork to poke some holes in the top crust for ventilation.
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Optional decoration: To make a rose, use 2 (2-inch square) pcs of leftover dough.
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Slit a 1/2-inch cross in the middle of each square.
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Take one square and place it on top of the other but slide it to the left so the corners don't match.
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Gently tuck the corners under to open the slit which you made in the middle of each square.
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As the slits open, you will see the dough transform into a rose.
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Cut out leaves with the remaining dough, making shallow slits for the veins with a knife.
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Glaze with the egg yolk mix and bake the pie.
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Beat the egg yolk and lowfat milk and brush over the top of the pie to make a shiny glazed finish.
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Set the pie pan on a baking sheet and bake till the top crust is golden brown, about 65 to 70 min.
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Let the pie cold a little before serving.
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This recipe yields 6 to 8 servings.
