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1
To make pastry sift flour into a bowl.
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2
Cut cold butter into small pieces with a wire cheese cutter.
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3
Add butter to flour and work it into the flour with the back of a fork.
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4
Do not use your hands or anything that would add heat to the mixture.
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5
When the butter has been worked into the flour as much as possible, add ice water, 1 tablespoon at a time and mix it in with a large spoon.
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6
It will probably only take 2 or 3 tablespoons of water to form the dough.
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7
As soon as the dough can be rolled into a ball in the bowl put it in plastic wrap and place it in the refrigerator.
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8
When the dough has been in the refrigerator for 1/2 hour, start to coat the bottom of the pie pan.
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9
I prefer to use the deepest pie pan I can find.
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10
Spread 1 tablespoon of butter over the bottom and sides of the pie pan.
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11
Depending on the size of the pan you might have to use more or less, but I like my coating to be generous.
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12
Then sprinkle 1/3 cup of brown sugar over the butter, with a light coating covering the bottom and sides.
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13
As with the butter you may have to use more or less depending on pan size.
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14
Then place the pecan nut halves, flat side up, on the bottom and sides of the pan.
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15
I start in the middle with 1 nut and then put the rest in circles around the center, closely spaced.
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16
Finish with a layer of nuts covering the side of the pan.
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17
The entire bottom and sides should be covered with nuts.
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18
Next take the dough out of the refrigerator, cut the ball in 1/2, wrap 1/2 in the plastic wrap and put it back in the refrigerator.
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19
Roll out the other 1/2 taking care not to handle the dough too much.
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20
Place the rolled out dough in the pie pan over the pecan nut coating, and trim the edges.
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21
Cover with plastic wrap and put in the refrigerator.
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22
Preheat the oven to 450 degrees F
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23
To make the filling place 1/4 cup of butter and 1 cup of sugar in a small pan and cook over medium heat.
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24
When the butter and sugar have mixed into a liquid form add 1/2 vanilla bean.
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25
Stir the mixture constantly until it starts to turn brownish, or caramelized.
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26
Then remove it from the heat.
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27
Fill a large bowl with cold water and squeeze in 1/2 of the lemon.
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28
Peel the apples, cut into thin slices and put into the bowl with cold lemon water.
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29
I like to cut the slices rather thin, 1/8-inch or so.
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30
In a small bowl mix together 1 rounded teaspoon cinnamon, 1 pinch nutmeg, and 2 tablespoons of all-purpose flour.
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31
Drain the apples in a colander and wipe all water out of the large bowl.
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32
Put the apples back in the bowl and sprinkle with the cinnamon, nutmeg and flour mixture.
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Mix until they are all covered.
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34
Take the pie pan out of the refrigerator and put 1/2 on the apples over the bottom pastry layer.
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35
Squeeze 1/2 of the lemon into the caramelized butter and sugar mixture, mix and pour half of the mixture through a sieve onto the apples.
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36
Layer the other 1/2 of the apples on top of that and pour on the rest of the caramelized mix.
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37
The pie should be just slightly over filled, and formed to a dome in the middle.
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38
Remove the second half of the pastry ball from the refrigerator and roll it out.
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39
Brush the bottom lip of the pie pastry with water to help form a seal.
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40
Place the rolled pastry on top of the pie and trim with kitchen scissors.
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41
Crimp the edges together with your fingers to make a good seal between the top and bottom pastry layers.
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42
Cut 3 small slits in the top to allow steam to escape.
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43
Place pie on a cookie sheet and wrap aluminum foil around the pie edges.
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44
Place the cookie sheet and pie in the center of the oven and allow to cook for 15 minutes.
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45
Then reduce the heat to 350 degrees F and cook for an additional 25 minutes.
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46
Remove the aluminum foil and check the crust to see if it is golden brown.
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47
You will probably have to continue to cook for another 5 to 10 minutes for the crust to turn golden brown.
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48
Remove the pie from the oven and allow it to set for 5 minutes.
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49
Then place a large plate over the top of the pie and flip it over.
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50
Gently lift the pie pan off of the pie.
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51
It should come off clean, but if any pecans stick to the pie pan remove them and put them back on the pie.
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52
Allow to cool at least 1 1/2 hours before cutting.
