Shingled-Leaf Brandy Apple Pie
Ingredients
- 1/4 cup all-purpose flour, plus more for dusting
- 1 1/2 recipes Pate Brisee (page 322) ⓘ
- 3 1/2 pounds tart, firm apples, such as Granny Smith, Macoun, or Cortland, peeled, cored, and cut into 1/4-inch slices ⓘ
- 3 tablespoons brandy ⓘ
- 2 teaspoons pure vanilla extract
- 1/4 cup granulated sugar ⓘ
- 1/4 cup packed dark brown sugar ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/4 teaspoon freshly grated nutmeg ⓘ
- 1/8 teaspoon allspice ⓘ
- Pinch of salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg yolk, for egg wash ⓘ
- 1 tablespoon heavy cream, for egg wash
- Fine sanding sugar, for sprinkling ⓘ
Instructions
- On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick.
- Fit into a 9-inch pie pan.
- Trim excess dough flush with rim.
- Refrigerate or freeze until firm, about 30 minutes.
- Roll out remaining 2 disks of dough about 1/8 inch thick.
- Place on a parchment-lined baking sheet, and refrigerate or freeze until firm, about 30 minutes.
- Using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves, and place them in a single layer on the baking sheet.
- Refrigerate until firm.
- Preheat oven to 400F.
- In a large bowl, toss apples with flour, brandy, vanilla, sugars, cinnamon, nutmeg, allspice, and salt.
- Fill pie shell with apple mixture.
- Dot with butter.
- Score leaves with a paring knife to make veins.
- Lightly brush edge of pie shell with water.
- Lightly brush the back of each leaf with water; beginning with the outside edge, arrange leaves in a slightly overlapping ring.
- Repeat to form another ring slightly overlapping the first.
- Continue until only a small circle of filling is left uncovered in the center.
- In a small bowl, whisk together egg yolk and heavy cream.
- Carefully brush top of leaves and pie edge with egg wash, and sprinkle generously with sanding sugar.
- Refrigerate or freeze until firm, about 30 minutes.
- Place pie on a parchment-lined baking sheet, and bake until crust just begins to brown, about 20 minutes.
- Reduce heat to 350F, and continue baking until crust is golden brown and juices are bubbling, 85 minutes.
- Transfer pie to a wire rack to cool completely.
Nutrition & Diet Analysis (per serving)
965
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).