Apple Pie

Did You Know? In rural homes in the 19th century, apple, and other fruit pies were often served for breakfast, and considered a good hearty beginning for a hard day's work.

My sister and I often laugh at her undying love of food. So when I asked her what she wanted me to make for her on Thanksgiving, she said "anything...as long as this apple pie is on the menu." I, on the other hand, was always an apple crisp fan, until I ate this. Trust me, this is by far the best apple pie you will ever make. And of course, it's courtesy of the ultimate, Martha Stewart...

I decorated my crust with maple leafs that I cutout of some extra dough I had from all those pies I had been making for the holidays, but it's just as good decoration-free (although the oohs and aahs you get just won't be the same).

Apple Pie
5 tablespoons all-purpose flour, plus more for work surface
Pate Brisee
1 large egg yolk
1 tablespoon heavy cream
4 pounds assorted cooking apples, peeled, cored, and cut into 1/4-to 1/2-inch-thick slices (I used 6 large ones - honeycrisp, golden delicious, and macintosh)
Juice of one large lemon
1/2 cup granulated sugar
1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup cold (1/2 stick) unsalted butter, ,cut into 1/2-inch pieces
Sanding sugar, for sprinkling

Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.

Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet, and refrigerate until firm, about 30 minutes.

Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.

Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.

This pie is best the next day, when the apples have had the chance to set.