Two-Apple Pie Yield: one 9-inch pie to serve 8 One recipe pate brisee, below 5 cups peeled and

sliced granny smith apples (about 4) 3 cups peeled and sliced macintosh or rome apples (about 3) cup brown sugar cups all purpose flour pinch cinnamon teaspoon salt 1 egg 2 tablespoons sanding or other large crystal sugar Roll out about of the pate brisee into a large circle. (Reserve the other recipe brisee for the lattice top.) Line a 9 inch aluminum or glass pie plate with the brisee and leave a inch lip around the edge of the pie plate (to allow for shrinkage in the oven). Refrigerate the pie shell for at least 30 minutes (or up to 1 day in the refrigerator or 2 weeks in the freezer). Blind bake the pie shell (see Technique/Tricks section, page 12) for about 30 minutes in a 350 degree oven until the shell is pale to light brown all the way around. Meanwhile combine both apples, brown sugar, flour, cinnamon, and salt in a medium bowl and let apples sit at room temperature for about 30 minutes. This will allow the apples to soften and thus you can pack more of them into your pie! Remove pie weights from baked shell, and pile apples into shell. Roll out remaining dough into a rectangle about inch thick and cut long strips of dough about inch wide. Drape 4 strips of dough directly on top of the apples and overhanging the edge of the pie plate all one direction about 2 inches apart. Drape another 4 strips of dough at an angle directly on top of the first 4 strips, again about 2 inches apart. This is a shortcut lattice top for your apple pie. Whisk one egg in a small bowl and using a pastry brush carefully brush the egg wash onto the dough lattice strips. Sprinkle the strips with the sanding sugar. Place in a 350 degree oven for about 1 hour 30 minute, or until the lattice strips are golden brown all the way through. Remove from oven and serve warm or at room temperature. Pie may be stored in an airtight container for 2 days. Pate Brisee Yield: enough dough for one double crust pie or two quiches In this dough, you will learn a simple trick that will banish all tough and leaden crusts from your repertoire. The trick is called fraisage and it is a basic French technique for combining together the butter and flour that ensures that the butter is mixed in in a way that allows for lots of flaky buttery layers. Rather than having the mixer completely

combine the dough together and thereby risk overmixing the dough, with this technique the mixer only barely combines it together and the final mixing is done by hand. After dumping out the shaggy mess of just-barely-combined dough, you use the palm of your hand to smear the shags of flour and butter chunks together so that you create long flat layers of butter within the dough. Do this several times with all of the dough and eventually you will have a ball of dough that has butter striations all throughout that will bake off into flaky shatteringly crispy layers. Youll never look back again! 2 cups (280 grams) all purpose flour 1 tablespoon sugar 1 teaspoon salt 16 tablespoons (2 sticks or 224 grams) cold unsalted butter 2 egg yolks 4 tablespoons (60 grams) cold milk Using a stand mixer with the paddle attachment, paddle together flour, sugar, and salt to mix. Cut butter into about 12 pieces and add to flour. Paddle slowly until flour is no longer bright white, holds together when you clump it, and there are still lumps of butter the size of a pecan throughout, about 60-90 seconds. Mix together the yolks and milk and add all at once to the flour/butter mix. Paddle very briefly, JUST until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough. Dump dough out onto table and gather it together into a tight mound. Using the palm of your hand, smear the dough piece by piece by starting at the top of the mound and sliding your palm down the side of the mound along the table, until most of the butter chunks are smeared into the dough and the whole thing comes together. Wrap the dough tightly with plastic wrap and press down to make a flattened disk. Refrigerate for several hours before using. This dough may be stored in the refrigerator for several days or in the freezer for several weeks.