Classic Apple Pie

Makes one 10-inch pie, 8 to 12 servings

1     recipe Pâte Brisée dough
       (page 51)
1½   pounds apples
        (golden delicious, ginger
         gold, or pink lady tend to be
         the tastiest), about 4 medium,
         peeled, cored, and halved
         juice of ½ medium lemon
½      teaspoon ground cinnamon
1       pinch of ground nutmeg
¼      teaspoon kosher salt
1       teaspoon pure vanilla extract
½      cup granulated sugar,
         plus more for sprinkling
Egg wash (1 large egg,
        lightly beaten with 1 teaspoon
        of water)

Nutritional information per serving (based on 12 servings):
Calories 263 (51% from fat) carb. 30g • pro. 2g • fat 15gsat. fat 9g • chol. 48mg sod. 241mg • calc. 5mg • fiber 1g

1. Preheat oven to 450°F, with the rack in the lower third of the oven.
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. 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
toss with the lemon juice, spices, salt, vanilla extract and sugar.
4. Transfer the apple mixture to the pie shell.
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.
6. Bake the pie for 15 minutes, then reduce the
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.