-
1
Make the crust:
-
2
In a large bowl, sift together flours, sugar, salt, baking powder, and mace.
-
3
Cut in butter with a pastry blender until pea-sized clumps form.
-
4
In a small bowl, whisk together brandy, vanilla, and whole egg. Pour into flour mixture and blend with a fork until mixture is moist and holds together.
-
5
Turn the dough out onto a work surface. Divide in two.
-
6
Sprinkle with just enough flour and sugar to coat.
-
7
Place each half on a sheet of plastic wrap.
-
8
Flatten and form two discs.
-
9
Wrap, and refrigerate at least 1 hour before using.
-
10
Make the filling:
-
11
In a large bowl, sift together sugars, flour, cornstarch, cinnamon, nutmeg, cloves, allspice, and mace; set aside.
-
12
Place apples in another large bowl.
-
13
In a small bowl, mix together brandy and vanilla; pour over apples.
-
14
Add 3/4 of the flour mixture to the apples; toss to combine.
-
15
Preheat the oven to 400u00b0.
-
16
Butter and flour a 12-inch pie plate; set aside.
-
17
Place two large sheets of plastic wrap on top of one another on a work surface.
-
18
Sprinkle with enough flour and sugar to lightly coat.
-
19
Place 1 disc of dough on plastic wrap, and lightly sprinkle with flour and sugar.
-
20
Cover dough with 2 large pieces plastic wrap.
-
21
Roll out dough between plastic wrap to a 14-inch circle.
-
22
Peel off top layers of plastic wrap and flip dough over into prepared pie plate.
-
23
Carefully peel off remaining layers of plastic wrap.
-
24
Using scissors or a sharp paring knife, trim edges to 1 inch. Reserve trimmings.
-
25
Sprinkle reserved flour mixture into pastry-lined pie plate.
-
26
Fill with apple mixture, mounding in the center; dot with butter.
-
27
Roll out second disc of dough between plastic wrap following the same process as above.
-
28
Lay over apples.
-
29
Cut vents into top crust.
-
30
Trim edges to 1 inch and seal crimping edges with thumb and forefinger.
-
31
Divide beaten egg yolk in half.
-
32
Add enough red food coloring to half the yolk to create desired shade of red; set remaining yolk aside.
-
33
Gather reserved pastry trimmings together and roll 1/8-inch thick; brush with colored yolk.
-
34
Cut out into leaf shapes.
-
35
Brush top of pie with reserved egg yolk and attach decorative shapes.
-
36
Sprinkle with sugar.
-
37
Place pie on a baking sheet.
-
38
This will catch any juices that may overflow during baking.
-
39
Loosely cover pie with parchment-lined aluminum foil.
-
40
Transfer pie to oven and bake for about 1 hour.
-
41
Reduce temperature to 375u00b0 and continue baking for another hour.
-
42
During the last 10 minutes of baking, remove foil so that the pie has a nice golden color.
-
43
Serve pie warm.
