Servings: Serves 10—12
- 2 1/2 cups all-purpose flour
- 1 tsp. coarse salt
- 1 tsp. sugar
- 1 cup (2 sticks) unsalted butter , cut into pieces
- 1/4 to 1/2 cup ice water
- 2 Tbsp. all-purpose flour , plus more for dusting
- 12 peeled, cored and sliced Granny Smith apples
- 3/4 cup sugar , plus additional for pie top
- 1 lemon , zested and juiced
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- Pinch ground cloves
- 2 Tbsp. unsalted butter
- 1 large egg , beaten
To make pâte brisée: Combine flour, salt and sugar in the bowl of a food processor. Add butter and process for a few seconds until the mixture resembles coarse meal, about 10 seconds. Add ice water in a slow, steady stream, pouring it through the feed tube just until the dough holds together. Do not process for more than 30 seconds.
Turn dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
To make apple pie: Heat oven to 375°. On a lightly floured surface, roll out pâte brisée into two 1/8-inch circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
In a large bowl, combine apples, sugar, lemon zest and juice, spices and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
380 calories, 19.1 grams fat, 11.6 grams saturated fat, 67 mg of cholesterol, 168 mg sodium, 49.9 grams carbohydrate, 4.0 grams protein