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1
To Make Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.
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2
Add the butter and process until the mixture resembles coarse meal
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3
Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
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4
If necessary, add more water.
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5
Turn the dough onto your work surface and gather into a ball.
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6
Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
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7
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface.
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8
Roll the pastry into a 12 inch circle.
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9
Fold the dough in half and gently transfer to a 9 inch pie pan.
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10
Brush off any excess flour and trim the edges of the pastry to fit the pie pan.
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11
Cover with plastic wrap and place in the refrigerator.
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12
Then remove the second round of pastry and roll it into a 12 inch circle.
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13
Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.
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14
To Make the Apple Filling: In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt.
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15
Let the apples macerate at room temperature for about two hours.
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16
Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices).
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17
Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup juice.
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18
Spray a 4 cup heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons of unsalted butter.
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19
Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized.
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20
Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable.
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21
Transfer the drained apples slices to a large bowl and mix them with the cornstarch.
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22
Then pour the reduced syrup over the apples and toss to combine.
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23
Pour the apples and their syrup into the chilled pie crust.
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24
Moisten the edges of the pie shell with a little water and then place the top crust over the apples.
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25
Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork.
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26
Using a sharp knife, make five 2-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape.
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27
Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
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28
Preheat the oven to 425 degrees F
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29
Set the pie on a pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender a sharp knife is inserted through one of the slits.
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30
Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting.
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31
Serve warm with vanilla ice cream or softly whipped cream.
