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1
Preheat the oven to 400 degrees F.
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2
Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl.
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3
Melt the butter in a large skillet over medium-high heat.
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4
Add the apples, toss to coat and cook, 5 to 7 minutes.
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5
Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly.
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6
Sprinkle the flour over the mixture to thicken, and then let cool completely.
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7
Roll out one of the Perfect Pie Dough discs on a floured surface.
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8
Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang.
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9
Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle.
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10
Place the marzipan over the bottom crust.
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11
Dock the bottom crust, using a fork, and fill the pie with the apple mixture.
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12
Roll out the second pie dough disc to fit on top of the apples.
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13
Place on top of the pie and trim the edges to about 1/2-inch overhang.
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14
Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork.
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15
Vent the pie by cutting 4 slits in the top, and brush with the egg wash.
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16
Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes.
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17
Let cool 20 minutes before serving.
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18
Mix the flour and salt together in a food processer.
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19
Add the butter into the flour mixture and pulse until you have large pea-size chunks scattered throughout.
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20
Add 8 to 10 tablespoons ice water slowly, while stirring with a fork, just until combined.
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21
Transfer to a floured surface, divide in half, shape into 2 discs and wrap separately in plastic wrap.
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22
Refrigerate at least 30 minutes.
