Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan. Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. To assemble the pie: Cut the dough in half. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.) Toss the apples with the reduced juice and spices in a medium bowl. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
Shake the colander to get as much liquid as possible. Strain the apples in a colander over a medium bowl to catch all the juice. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Melt the butter over medium-high heat in a large skillet. Add the sugar and toss to combine evenly. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.įorm the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.įor the filling: Put the lemon juice in a medium bowl. Add the egg and pulse 1 to 2 times don't let the dough form into a ball in the machine. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl.
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