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1
If you havent already, prepare the pastry and refrigerate it until firm enough to roll, about 1 hour.
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2
On a sheet of lightly floured waxed paper, roll the pastry into a 13 1/2-inch circle with a floured rolling pin.
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3
Invert the pastry over a 9-inch deep-dish pie pan.
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4
Center it, then peel off the paper.
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5
Gently tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge.
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6
Place the pie shell in the freezer for at least 30 minutes, then fully pre-bake it according to the instructions.
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7
(see Notes) Let cool on a wire rack as you put together the filling.
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8
Preheat the oven to 350 degrees.
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9
As the pie shell cools, prepare the filling.
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10
Leaving the skins on, cut the apples into cross-wise slices about 3/4 inch thick.
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11
Core each slice and select the 6 best-looking slices.
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12
Melt the 1 1/2 tablespoons butter in a large skillet and add the apple slices, sprinkling 1 tablespoon of the granulated sugar over them.
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13
Fry over medium heat for about 4 minutes, then flip the slices and fry them on the other side for another few minutes, until nearly tender.
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14
Sprinkle the remaining 1 tablespoon granulated sugar over the apples and flip once more.
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15
Cook for another minute or two, until the slices are tender.
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16
Transfer the slices to a plate.
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17
Meanwhile, combine the brown sugar and flour in the bowl of a food processor.
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18
Pulse to mix.
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19
Add the eggs and yolk and the vanilla.
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20
Process until smooth.
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21
Add the buttermilk and melted butter and process just until blended.
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22
Put one apple ring in the center of the prebaked pie shell and arrange the others around it.
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23
Very slowly pour the buttermilk custard over the apples.
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24
If the slices dont rise, lift them up with a fork.
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25
Put the pie directly on the center oven rack and bake for about 45 minutes.
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26
To check for doneness, give the pie pan a poke.
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27
The custard shouldnt move in waves, but instead should seem set in the center; dont over bake.
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28
Transfer the pie to a cooling rack and let cool thoroughly.
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29
Cover with plastic wrap and refrigerate for at least several hours before serving.
