Deep Dish Apple Pie
Filling
5 1/2 pounds tart apples
Juice of 1 lemons
1 cup sugar
teaspoon cinnamon
3 tablespoons flour
6 tablespoons unsalted butter
1/3 cup brandy
Core, peel and slice apples, sprinkle lemon juice over apples as you slice to prevent discoloration. Combine flour, cinnamon and sugar, toss apples in flour mixture.
Crust
3 1/2 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1/2 pound butter, chilled and cut into small pieces
1/2 cup ice water
1 egg yolk with water
Filling
Place flour, salt and sugar in processor. Add butter and process until mixture resembles coarse meal about 10 seconds. Add 1/2 cup water in a slow steady stream through feed tube with machine running, just until dough holds together. Not more than 30 seconds. Test dough by squeezing a small amount together. If it is still crumbly, add a bit more water. Turn dough out onto a piece of plastic wrap. Press into flattened circle and wrap in plastic. Refrigerate for an hour, before rolling. Heat oven to 450 degrees. Place three quarters of pastry on floured work surface. Roll into circle less than 1/4 inch thick. Dusting work surface with flour as necessary. Brush off excess flour and roll dough around rolling pin. Lift over a 10 inch, deep dish pie tin. Line pan with dough, pressing it into bottom. Trim dough so that it hangs over pie pan by 1/4 inch. Roll remaining quarter of dough into 10 1/2 inch circle. Transfer to parchment lined baking sheet and refrigerate.
Fill pastry shell with apple mixture, splash with brandy and dot with butter.. Whisk together egg yolk with 2 tablespoons water and brush edge of dough. Remove top from refrigerator and center over filling. Tuck edges of top crust between pie pan and bottom crust. Gently press crusts together along edge. Cut steam vents into crust. Brush surface with egg wash. Bake until golden brown on top and bubbling inside, (pierce an apple to see if it is done, about 70 minutes at 450 degrees.