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Preheat oven to 400˚F convection bake with rack in
position 2 (bottom position).
Divide pâte brisée into 2 pieces, one slightly larger than
the other.
On a floured surface, roll out the smaller of the two piec-
es to fit the pie plate so that the dough hangs over the
edge of the plate. Cut the dough if necessary so that the
overhang is about 1 inch long. Place in the refrigerator
for at least a half hour to rest.
Slice the apple halves thin (about
1
⁄8-inch) and place in
large mixing bowl. Toss with sugar, flour, lemon zest,
juice, cinnamon and allspice.
Carefully fill the pie with the apple slices starting in
concentric circles. As you start to gain height with the
apples keep layering the slices evenly, lightly pressing on
layers as you go. Be sure to fill in gaps with slices until all
the apples are used.
Roll out the larger piece of pastry, turning the dough
on the floured surface as you roll. You should have an
abundant amount to cover the pie. Very carefully, fold
the rolled dough in half with the edge of the folded part
touching the pie plate. Carefully unfold the dough, lifting
as you unfold, to drape the pastry on top of the apples.
Press the bottom and top edges together folding over
the overhang. Decorate the crust if you wish using your
thumb and first finger or a fork. With a knife, cut three
1
⁄2-inch vents on the top of the pie.
In a small bowl whisk together the egg and water and
brush the egg wash all over the top of the pie.
Bake for 15 minutes. Reduce the temperature to 325˚F
and bake for an additional hour, or hour and 15 minutes
until the crust is nicely browned.