-
1
On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick.
-
2
Fit into a 9-inch pie pan.
-
3
Trim excess dough flush with rim.
-
4
Refrigerate or freeze until firm, about 30 minutes.
-
5
Roll out remaining 2 disks of dough about 1/8 inch thick.
-
6
Place on a parchment-lined baking sheet, and refrigerate or freeze until firm, about 30 minutes.
-
7
Using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves, and place them in a single layer on the baking sheet.
-
8
Refrigerate until firm.
-
9
Preheat oven to 400F.
-
10
In a large bowl, toss apples with flour, brandy, vanilla, sugars, cinnamon, nutmeg, allspice, and salt.
-
11
Fill pie shell with apple mixture.
-
12
Dot with butter.
-
13
Score leaves with a paring knife to make veins.
-
14
Lightly brush edge of pie shell with water.
-
15
Lightly brush the back of each leaf with water; beginning with the outside edge, arrange leaves in a slightly overlapping ring.
-
16
Repeat to form another ring slightly overlapping the first.
-
17
Continue until only a small circle of filling is left uncovered in the center.
-
18
In a small bowl, whisk together egg yolk and heavy cream.
-
19
Carefully brush top of leaves and pie edge with egg wash, and sprinkle generously with sanding sugar.
-
20
Refrigerate or freeze until firm, about 30 minutes.
-
21
Place pie on a parchment-lined baking sheet, and bake until crust just begins to brown, about 20 minutes.
-
22
Reduce heat to 350F, and continue baking until crust is golden brown and juices are bubbling, 85 minutes.
-
23
Transfer pie to a wire rack to cool completely.
