Servings: Serves 6–8
To make crust: In a food processor combine flour, butter, salt, and sugar; pulse until mixture resembles coarse meal.
Add milk and pulse just until dough forms a ball (if necessary, add 1 tablespoon more of milk until texture becomes doughy). Form dough into two discs and wrap each tightly in plastic wrap. Refrigerate at least 1 hour.
Preheat oven to 400°. Position oven rack to lowest rung. Line a large baking sheet with foil.
To make filling: Combine apples, lemon zest, juice, cinnamon, cardamom, nutmeg, vanilla, brown sugar, and flour in a large bowl. Let sit 10 minutes, stirring occasionally.
To make pie: Roll out 1 disc of dough onto a lightly floured surface; shape into a 12-inch circle. Center it in a 9-inch deep-dish pan (preferably glass). Spoon apple mixture onto crust, mounding apples in the center. Carefully place a second circle of apples on top. Using your finger, dab water around rim of crust. Roll out remaining dough into a 12-inch circle and place over apples. Make slits in top to allow steam to escape. Press crusts together at rim; trim overhang to 1 inch. Fold overhang under and crimp edges decoratively with fingers.
Combine egg yolk and milk and brush top of crust. Sprinkle with sugar. Place on prepared baking sheet and bake 50 to 55 minutes. Check after 30 minutes to see if top crust is getting too brown. If so, tent pie loosely with foil and continue cooking for remaining time. Remove from oven and allow to cool for at least 1/2 hour. Serve warm with vanilla ice cream (if using).
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From the February 2001 issue of O, The Oprah Magazine
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