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1.
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For dough: In a medium bowl, whisk together flour, sugar, and salt.
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Cut butter into dry ingredients until it resembles coarse meal.
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Add egg and stir dough together with a fork.
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If dough is dry, stir in up to 1 tablespoon more cold water.
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Form into a disk, wrap in plastic, and refrigerate 1 hour.
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2.
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For filling: Place lemon juice in a medium bowl.
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Peel, halve, and core apples.
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Cut each half into 4 wedges.
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Toss apple with lemon juice.
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Add sugar and toss.
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3.
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Melt butter over medium-high heat in a large skillet.
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Add apples, and cook, stirring, until sugar dissolves and mixture begins to simmer, about 2 minutes.
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Cover, reduce heat to medium-low, and cook until apples soften and release their juices, about 7 minutes.
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Strain over a medium bowl and return juices to skillet.
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Simmer over medium heat until thickened, about 10 minutes.
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Toss apples with reduced juice and spices in a medium bowl.
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Cool completely.
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4.
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Divide dough in half and roll each to a 12 inch circle on a lightly floured surface.
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Tranfer to parchment-lined baking sheet and chill 10 minutes.
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Preheat oven to 375F.
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5.
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Fit a 9-inch pie pan with one dough circle.
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Trim to a 1/2 inch overhang and brush edges with egg.
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Mound in apple filling into pan and place second dough circle on top.
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Fold t nder of bottom edge; press to seal and crimp.
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Brush dough with egg and sprinkle with sugar.
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Prick top of dough in several places.
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Refrigerate for 15 minutes.
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6.
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Bake pie in lower third of oven and on a baking sheet until crust is golden, about 50 minutes.
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Cool on a rack.
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Calories: 500
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Total Fat: 28 grams
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Saturated Fat: 17 grams
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Total Carbohydrate: 64 grams
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Protein: 6 grams
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Sodium: 100 milligrams
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Cholesterol: 120 milligrams
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Fiber: 4 grams
