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1
Combine brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a gallon-sized zip-top bag (do not add tapioca at this time). Peel, quarter, and core the apples, then slice into 1/2-inch wedges; significant deviation can change the consistency of the filling.
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2
Measure 50 ounces sliced apples (11 rounded cups; 1.45kg) into the bag, seal tightly, and tumble until roughly coated. Macerate at room temperature, flipping the bag occasionally to distribute the syrup, until the apples have lost a third of their volume, at least 3 hours. The apples can be held up to 8 hours in the fridge.
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3
Add tapioca starch to the apples, reseal, and toss to combine. Pour apple filling into the prepared pie shell, nestling the slices into a flattish mound. Stand top crust a few seconds at room temperature until pliable, then drape on top. Pinch to seal both crusts together and trim to 3/4 inch. Tuck the dough under itself, so the pie looks something like a bonnet, or crimp into loose waves (the crust will not hold a tightly crimped design). Refrigerate the pie until cold and firm, at least 30 minutes or up to 1 hour. Meanwhile, adjust oven rack to lower-middle position and preheat to 400u00b0F (200u00b0C).
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4
Whisk egg, yolk, cream, and salt together in a small bowl, then brush over the chilled pie. With a sharp knife, cut six 3-inch vents around the top, wiggling the blade left and right to open each into a wide vent.
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5
Place pie on a parchment-lined aluminum half sheet pan and bake until 195u00b0F (91u00b0C) in the very center, about 75 minutes. This is easiest to monitor with an
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6
, which can be programmed to chime on reaching the target temperature.
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7
Cool at least 1 hour at room temperature before serving. Wrapped in foil, leftovers will keep 3 days at room temperature. Warm in a 350u00b0F (180u00b0C) oven to restore the crispy crust and saucy filling.
