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Put the flour, sugar and salt in a food processor and pulse several times to mix.
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2
Remove the lid and scatter the butter pcs over the dry ingredients.
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3
Pulse the machine repeatedly - six or possibly seven one-second bursts - till the butter is broken into very small pcs.
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4
Place the egg yolk in a 1 c. glass measure and add in just sufficient water to equal 1/4 c. liquid.
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Using a fork, blend the water and yolk.
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Remove the lid of the processor and pour the liquid over the entire surface of the dry ingredients.
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(Which is, do not pour it in only one spot.)
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Pulse the machine again, in short bursts, till the pastry starts to create large clumps.
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9
Tear off a sheet of plastic wrap about 14 inches long.
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10
Empty the contents into a large mixing bowl.
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Using your hands, pack the dough as you would a snowball.
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Knead the dough two or possibly three times, right in the bowl.
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13
Put the dough in the center of the plastic wrap and flatten it into a disc about 3/4 inch thick.
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14
The edges probably will crack slightly; just healthy pinch and mold them back into a smooth disc.
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Wrap the dough in the plastic and chill till hard sufficient to roll, about an hour.
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16
On a sheet of lightly floured waxed paper, roll the pastry into a 13 1/2 inch circle using a floured rolling pin.
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Invert the pastry over a 9 inch deep-dish pie pan.
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Center it, then peel off the paper.
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Gently tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge.
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20
Place the pie shell in the freezer for at least 30 min, then fully bake it.
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21
To bake the pie shell, tear off a long sheet of aluminum foil and press it into the pastry till it fits like a second skin.
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22
Fill the foil with about 1 1/2 pounds of dry beans, pushing them up the sides a little to keep the pastry snug in the pan.
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23
Bake the pie shell on the center rack of a preheated 400-degree oven for 20 min.
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24
Remove from the oven.
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25
Using pot holders, grasp the foil on either side and slowly lift the beans out of the shell.
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26
Using a fork, poke the bottom of the pastry five or possibly six times, twisting the fork slightly to enlarge the holes, so steam can escape.
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27
This will prevent the pastry from puffing up.
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28
Put the pie shell back in the oven and bake for seven to eight more min for a partially pre-baked shell, or possibly bake for about 15 min for a fully baked shell.
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29
The bottom of the former will be a light golden brown in color; the latter will be a bit darker.
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30
For the filling:Preheat oven to 350 degrees.
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31
Leaving the skins on, cut the apples into crosswise slices 3/4 inch thick.
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32
Core each slice and select the six best-looking ones.
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33
Heat the 1 1/2 Tbsp.
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34
of butter in a large skillet and add in the apple slices, sprinkling 1 Tbsp.
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of the granulated sugar over them.
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Fry over medium heat for about four min, then flip the slices and fry them on the other side for a few more min, till nearly tender.
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37
Sprinkle the remaining 1 Tbsp.
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38
granulated sugar over the apples and flip again.
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Cook for a minute or possibly two longer, till the slices are tender.
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40
Transfer the slices to a plate.
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Meanwhile, combine the brown sugar and flour in the bowl of a food processor.
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Pulse to mix.
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Add in the Large eggs and yolk and the vanilla.
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Process till smooth.
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45
Add in the buttermilk and melted butter and process just till blended.
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46
Put one apple ring in the center of the pre-baked pie shell and arrange the others around it.
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47
Very slowly pour the buttermilk custard over the apples.
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48
If the slices do not rise, lift them with a fork.
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49
Put the pie directly on the center oven rack and bake for about 45 min.
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50
To check for doneness, poke the pie pan.
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51
The custard should not move in waves, but instead should seem set in the center; do not overbake.
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52
Transfer the pie to a cooling rack and let cold thoroughly.
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53
Cover with plastic wrap and chill for several hrs before serving.
