-
1
On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick.
-
2
Fit into a 9-inch pie plate (do not trim overhang).
-
3
Refrigerate or freeze until firm, about 30 minutes.
-
4
Adjust an oven rack to lowest position.
-
5
Preheat oven to 425F.
-
6
Whisk together egg yolk and cream for egg wash.
-
7
In a large bowl, toss together apples, flour, lemon juice, granulated sugar, cinnamon, nutmeg, and salt until combined; pour mixture into chilled pie shell, piling in center.
-
8
Dot mixture with butter.
-
9
Roll out remaining disk of dough as in step 1.
-
10
Using a sharp paring knife, cut slits in top of dough.
-
11
Brush rim of bottom crust with egg wash. Center dough on top of pie plate, and trim with kitchen shears, leaving 1-inch overhang.
-
12
Tuck dough under bottom piece, and crimp edges as desired.
-
13
Brush pie with egg wash, and sprinkle generously with sanding sugar.
-
14
Refrigerate or freeze until firm, about 30 minutes.
-
15
Transfer pie plate to a parchment-lined rimmed baking sheet.
-
16
Bake on lowest rack until crust begins to turn light brown, about 25 minutes.
-
17
Reduce heat to 375F, and bake until crust is golden brown and juices bubble, 60 to 75 minutes more.
-
18
(The high initial temperature helps the crust set quickly, keeping it from becoming soggy.
-
19
Reducing the heat allows the apples to cook through without burning the crust; if top crust or edges are browning too quickly, tent pie with foil.)
-
20
Transfer pie to a wire rack to cool completely.
-
21
Serve with vanilla ice cream, if desired.
