Martha Stewart Mile High Apple Pie- Today Show Recipe

How to make it

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• Pate Brisee (makes enough for 6 double-crust 4-inch pies):
• Pulse flour, salt, and sugar in a food processor until combined.
• Add butter, and process until mixture resembles coarse meal, about 10 seconds.
• With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
• Shape dough into 2 disks.
• Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).
• Mile High Apple Pie:
• Preheat oven to 450 degrees.
• On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed.
• Brush off excess flour.
• Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate.
• Line plate with dough, pressing it into the corners.
• Trim dough to within 1 inch of the pie plate.
• Cover with plastic wrap; refrigerate.
• Roll out remaining piece of dough into an 18-inch round.
• Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
• Peel and core apples, and cut into 1/4-inch-thick slices.
• Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration.
• In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
• Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile.
• Dot filling with butter.
• Place dough round over the apples.
• Tuck edge of top dough between edge of bottom dough and rim of pan.
• Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
• Using a paring knife, cut several vents in top of dough to allow steam to escape.
• In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze.
• Brush surface with egg glaze; sprinkle with sugar.
• Place on a baking sheet, this will catch any juices that may overflow during baking.
• Bake until crust is golden, about 15 minutes.
• Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes.
• Remove from oven, and let cool completely before serving.