Preparation

1. 1. Preheat oven to 450°F, with the rack in the lower third of the oven.
2. 2. Roll out one of the discs of dough to 1⁄8-inch-thick circle and fit into a 10-inch pie plate. Chill in refrigerator for a minimum of 20 minutes. Using a fork, prick the chilled dough evenly all over, but make sure not to go entirely through the dough.
3. 3. While dough is chilling, prepare the filling. Insert the slicing disc into the work bowl of the food processor. Stand the apple halves upright in the feed tube and slice on High. Transfer to a large bowl and gently
4. toss with the lemon juice, spices, salt, vanilla extract and sugar.
5. 4. Transfer the apple mixture to the pie shell.
6. 5. Roll out the remaining dough into a 10-inch disc. Brush the outer rim of the pie shell with the egg wash. Press the dough disc on top of the filled pie plate, pressing down the sides to seal. Using a paring knife, trim any excess dough and discard (or save for another use). Cut four ½-inch vents in the center of the top of the pie crust in a circular pattern, similar to a clock’s 12, 3, 6 and 9 o’clock positions. Brush the top with more of the egg wash and sprinkle with granulated sugar.
7. 6. Bake the pie for 15 minutes, then reduce the
8. temperature to 350°F and continue to bake until golden brown, approximately another 40 minutes. Let the pie rest on a cooling rack at least 40 minutes before serving.