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1
On a lightly floured work surface, roll out one pate brisee disc into a 13-inch round about 1/8 inch thick.
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2
Fit dough into a 9-inch pie plate.
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3
With a sharp paring knife, trim dough flush with the rim.
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4
Freeze again until firm, at least 30 minutes.
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5
Roll out remaining 2 discs of pate brisee to about 1/8 inch thick.
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6
Place on a parchment-lined baking sheet, and freeze until firm, at least 30 minutes.
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7
Remove from freezer; using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves and place them in a single layer on baking sheet.
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8
Place in refrigerator until firm.
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9
Preheat oven to 400 degrees.
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10
In a small bowl, whisk together egg yolk and heavy cream; set aside.
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11
In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt.
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12
Remove pie shell from freezer, and fill with apple mixture.
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13
Dot with butter.
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14
Remove leaves from refrigerator, and score with a paring knife to make veins.
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15
Lightly brush the edge of the pie shell with water.
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16
Brush the bottom of each leaf with water; beginning with the outside edge, arrange leaves in a slightly overlapping ring.
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17
Repeat to form another ring slightly overlapping the first.
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18
Continue until only a small circle of filling is left uncovered in the center.
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19
Carefully brush the top of the leaves and pie edge with the reserved egg wash, and sprinkle generously with sanding sugar.
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20
Freeze or refrigerate until firm, at least 30 minutes.
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21
Place pie plate on a baking sheet, and bake until crust just begins to brown, about 20 minutes.
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22
Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 35 to 45 minutes.
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23
If the crust begins to get too dark, drape a piece of aluminum foil over the top.
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24
Transfer to a wire rack to cool.
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25
Directions for Deep Dish Pate Brisee.
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26
Directions.
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27
Place flour, salt, and sugar in a food processor; process to combine.
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28
Add butter, and process until mixture resembles coarse meal, about 10 seconds.
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29
Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together.
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30
Do not process for more than 30 seconds.
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31
Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.
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32
Turn dough out onto a piece of plastic wrap.
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33
Press into a flattened circle, and wrap in the plastic.
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34
Refrigerate for at least 1 hour before using.
