Pai apel

Instructions

1. Gather and prepare all ingredients. If you're using a store-bought double pie crust, skip to the pie filling directions below.
2. Sift the flour, then spoon 2¾ cups (350 grams) into measuring cups and level off the extra to avoid a dry crust. Add it to a large bowl and place the bowl of flour in the freezer to chill while you grate the butter.
3. Grate the butter sticks on the box grater's large holes. When the butter becomes difficult to handle, chop the remaining pieces into dice-sized pieces.
4. Add the butter to the flour. Use a spoon to toss the butter and flour. Work quickly until the butter is completely covered in flour and the mixture resembles a shaggy, coarse cornmeal.
5. Spoon 4 tablespoons of chilled, icy water onto the flour/butter mixture. Mix quickly with a fork, incorporating the flour that has gathered at the bottom of the bowl.
6. Continue to add water tablespoon by tablespoon, mixing between each addition, until you can lightly pinch the flour/butter mixture and it holds together in a dough.
7. Quickly press the shaggy dough into a ball, working in the flour. Then shape it into a rough 6-inch disc, 3-4 inches thick, on a lightly floured surface. Don’t overmix, it’s ok to be craggy! Smooth dough means it’s been overworked.
8. Wrap the disc of dough tightly in plastic wrap. Let it rest in the fridge for at least two hours, preferably overnight.
9. When you're ready to bake your pie, slice the chilled dough an inch above the center line and shape both halves into a disc.
10. To make the apple pie, place a rack in the center of your oven, and top it with two stacked sheet trays (you can also use a pizza stone or large cast iron pan). Preheat the oven to 375°F. Roll out your bottom and top pie crusts to 1/4-inch thickness. You might need to let the pie dough sit for 5 minutes at room temperature if it's too stiff to roll out straight from the fridge. Refrigerate the top crust.
11. Separate the egg white and yolk. Line your pie pan with the rolled-out bottom crust. Use a fork to puncture the bottom crust 9 to 10 times. Beat the egg white and brush the bottom crust lightly with it. Refrigerate the crust-lined pie pan.****
12. Peel and slice the apples into 1/4-inch-thick slices until you have 6 cups. Then place them in a colander and toss them with lemon juice.
13. Place the colander in a large saucepan. Mix the sugar, cinnamon, salt, flour, and nutmeg. Sprinkle the apples with the sugar mixture and incorporate thoroughly.
14. Allow the apples to marinate in the sugar and spices for half an hour. They will release their juices into the saucepan.
15. Once the apples have released their juices, remove the colander with the apples, and simmer the juices in the pan over medium heat until they reduce into a caramel, about 5 minutes.
16. Add the sliced apples to the pan and cook with the caramel until slightly softened, about 5 minutes. Let them cool for about 10 minutes.
17. Once the apples have cooled, remove the pie pan and the top crust from the refrigerator. Add the apple slices to the crust-lined pie pan.
18. Cover the apples with the top crust. Fold the top crust under the edges of the bottom crust and pinch the crusts together.
19. Flute the crusts, then slice steam vents into the top crust. Beat the egg yolk and cream together, and brush the top crust with the egg wash.
20. Place the pie pan on top of your sheet trays and bake for 45 minutes, or until the top crust is golden brown and the pie's juices are bubbling.
21. Cool the pie for at least 30 minutes before slicing, but preferably for an hour to allow the filling to solidify.