Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour, plus more for work surface

  2. 1 recipe Pate Brisee (Pie Dough)

  3. 3 pounds pounds assorted apples, such as Macoun, Granny Smith, and Cortland 2 tablespoons freshly squeezed lemon juice

  4. 1/4 cup packed light-brown sugar

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon fennel seeds

  7. 1/2 teaspoon ground cinnamon

  8. 1/8 teaspoon ground cloves

  9. 1/8 teaspoon ground cardamom

  10. 1 tablespoon unsalted butter, cut into small pieces

  11. 1 large egg white, lightly beaten

  12. 2 tablespoons sanding sugar

Instructions Jump to Ingredients ↑

  1. « » On a lightly floured work surface, roll out one dough disk to a 13-inch round, about 1/8 inch thick. Brush off flour. Fit dough into a 9-inch pie plate; trim to a 1/4-inch overhang. Chill 30 minutes.

  2. Peel, core, and cut apples into 1/2-inch slices. In a large bowl, gently toss apples with lemon juice, brown sugar, flour, salt, fennel, cinnamon, cloves, and cardamom.

  3. Preheat oven to 400 degrees, with a baking sheet on center rack. Arrange apple mixture on dough; dot with butter. Roll out remaining disk as above; drape over pie plate. Trim to a 1/2-inch overhang, and fold under bottom dough; crimp with a fork. Cut a 1/4-inch hole in center; make four slits. Chill at least 15 minutes.

  4. Cut dough scraps into shapes, and adhere to pie with egg white. Brush over entire pie with egg white, sprinkle with sanding sugar. Bake on heated sheet until golden brown, about 20 minutes. Reduce oven heat to 350 degrees; continue baking until juices are bubbling, 30 to 35 minutes more. Let cool on a wire rack.


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