|1||each||two crust pie pastry||*|
|1/2||cup||brown sugar, light||*|
|2||pounds||apples, tart||sliced, thinly, about 6 cups|
|1 1/2||teaspoons||lemon zest|
Divide pastry (for a two crust pie) in half.
Form into a round and flatten with the palm of your hand.
On a lightly floured board or pastry cloth, roll pastry into a 12 inch circle. Roll with light strokes from center to the edge, lifting the rolling pin as you reach the edge.
Fold the pastry in half (or roll onto the rolling pin) and carefully transfer to the pie plate, unfold (unroll) to fit into the pie plate and pressing gently with fingers to fit the pastry into the pie plate (do not stretch) and refrigerate until needed.
Preheat oven to 435 degrees F.
In a large bowl, mix together the brown sugar, sugar, flour cinnamon, nutmeg and salt.
Add the apples and toss lightly to combine. Turn the apple mixture into the pie shell.
Sprinkle with the lemon zest and dot the apples with the butter.
Roll out the remaining pastry into a 12 inch circle, fold into quarters, cut slits for steam vents.
Using scissors, trim overhanging pastry of bottom crust to measure 1/2 inch from the rim of the pie plate. Carefully place the folded pastry for the top crust so that the point is in the center of the apple filling and unfold.
Using scissors, trim so that any overhanging pastry is 1 inch from the edge.
Moisten the bottom edge of pastry with water and fold the top pastry under the edge of the bottom pastry.
With fingers press to seal. Press upright to form rim.
Crimp the edges: place thumb on edge of pastry at an angle. Pinch dough between your index finger and thumb, repeat at the same angle all the way around.
Mix yolk with 1 tablespoon water and brush onto the top crust.
Bake for 45 to 50 minutes until apples are tender and the crust is golden brown.
First published: 2012-07-26 last updated: 2013-11-28
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