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1
Make the dough.Remove one piece of dough from the refrigerator.
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2
If necessary, allow it to sit for about 10 minutes, until it is soft enough to roll.
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3
On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the pastry 1/8 inch thick or less and large enough to cut a 12-inch circle.
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4
Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
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5
Transfer it to the pie plate.
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6
Trim the edge if necessary so that it extends 1/4 inch past the edge of the pie plate.
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7
Cover the pastry lightly with plastic wrap and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
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8
Roll out the second piece of dough 1/8 inch thick and cut about twenty-six 2 1/2 inch leaves, using a cutter or a small sharp knife.
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9
Use a small sharp knife to make veins.
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10
Cover and refrigerate.
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11
Preheat the oven to 425F at least 20 minutes before baking.
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12
Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with dried beans or peas.
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13
Bake for 20 minutes.
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14
Carefully lift out the beans with the parchment.
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15
With a fork, prick the bottom and sides and bake 5 to 10 minutes more or until the crust is pale golden.
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16
Check after 3 minutes and prick any bubbles that may have formed.
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17
Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
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18
In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix.
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19
Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours at room temperature.
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20
Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid.
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21
The mixture will release at least 1/2 cup of liquid.
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22
In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to 1/3 cup (a little more if more than 1/2 cup of liquid), or until syrupy and lightly caramelized.
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23
Swirl the liquid but do not stir it.
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24
(Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, about 7 minutes on high.)
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25
Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.
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26
Pour the hot syrup over the apples, tossing gently.
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27
(If the liquid hardens on contact with the apples, allow them to sit at room temperature for about 20 minutes or until the moisture from the apples dissolves it.)
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28
Arrange the apples, overlapping the slices in concentric circles in the pie shell, starting from the outside edge.
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29
Keep adding more apples, using the tip of a knife to help insert them in between the other slices, until you have used all the slices.
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30
Pour any remaining apple juices evenly over the apples.
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31
Brush the baked pie crust rim with the egg.
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32
Brush the bottom of each leaf with egg and place the leaves on the border, tilting them and overlapping them slightly.
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33
Brush the top of the leaves with egg.
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34
Cover the pie loosely with plastic wrap and refrigerate it for 30 minutes before baking to chill the pastry.
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35
This will maintain flakiness.
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36
Preheat the oven to 425F at least 20 minutes before baking.
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37
Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating.
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38
Place a large piece of greased foil on top to catch any juices.
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39
Set the pie directly on the foil-topped baking stone and bake for 15 minutes.
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40
Cut a round of foil to fit over the apples and the edge of the crust and crimp it in 3 or 4 places to create a dome.
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41
Cover the pie with the foil and cut 3 steam vents in the foil, about 3 inches long.
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42
Continue baking for 45 to 50 minutes or until the juices bubble and the apples feel tender but not mushy when pierced with a cake tester or a small sharp knife.
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43
Remove the foil and bake for 5 to 10 minutes or until the top of the apples is golden brown.
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44
Remove the pie to a rack.
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45
In a small saucepan or microwave oven, heat the apricot preserves until melted and bubbling.
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46
Strain them into a small cup.
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47
Brush them over the top of the apples.
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48
Serve warm or at room temperature.
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49
Store: Room temperature, up to 2 days.
