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1
Heat oven to 450F Place three-quarter of the Pate Brisee on a lightly floured work surface.
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2
Roll dough out to a 12-inch diameter circle, 1/8-inch thick, dusting work surface with flour to prevent sticking as necessary.
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3
Brush off excess flour; roll dough around rolling pin, and lift it over a deep-dish pie pan.
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4
Line the pan with the dough, pressing it into the corners.
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5
Trim dough so that it hangs over pie plate by about 1/4 inch.
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6
Roll out remaining dough to a 10-inch diameter circle.
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7
Transfer dough round to a parchment-lined baking sheet, and refrigerate both crusts.
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8
Peel and core apples, then cut into 1/4-inch-thick slices.
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9
As you cut, place slices in a large bowl, and sprinkle with lemon juice to prevent discoloration.
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10
In a small bowl, combine sugar and cinnamon.
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11
Toss apple slices with sugar mixture.
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12
Dive butter between 2 large skillets, and melt over medium-high heat.
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13
Divide apples between skillets, and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8-10 minutes.
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14
Pour brandy into measuring cup.
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15
Pour half the brandy into 1 skillet and carefully ignite with a match.
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16
Cook until flames die down, shaking pan to toss apples in melted sugar and brandy.
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17
Repeat with remainnig brandy and apples.
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18
Remove from heat, and set aside.
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19
Remove the crusts from the refrigerator; transfer cooked apples to prepared pie pan, letting apples mound in the center.
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20
Whisk egg yolk with 2 tablespoons water to make egg glaze, and brush glaze on edge of dough.
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21
Center the roll pie dough over apples.
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22
Tuck edges of top crust between pie pan and bottom crust.
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23
Using your fingers, gently press crusts together along edge, and crimp.
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24
Cut several steam vents into crust.
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25
Brush surface with egg glaze, and sprinkle with remaining tablespoon of sugar.
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26
Bake pie until golden brown on top, about 15 minutes.
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27
Reduce heat to 350F and bake until the crust is crisp and the apples are soft, 40-45 minutes more.
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28
Let stand at least 30 minutes before serving.
