Pate Brisee (Short Crust Pastry): 2 1/2 cups (350 grams) all-purpose flour 1 teaspoon salt 2 tablespoon (30

grams) granulated white sugar 1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces 1/4 to 1/2 cup (60 - 120 ml) ice water Apple Filling: 2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced) 1/4 cup (50 grams) granulated white sugar 1/4 cup (55 grams) light brown sugar 1 tablespoon lemon juice 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons (28 grams) unsalted butter 1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour) Garnish: Softly whipped cream or vanilla ice cream

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse me al (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, thro ugh the feed tube until the dough just holds together when pinched. If necessary , add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Divide the dough i n half, flattening each half into a disk, cover with plastic wrap, and refrigera te for about one hour before using. This will chill the butter and relax the glu ten in the flour. After the dough has chilled sufficiently, remove one portion of the dough from t he fridge and place it on a lightly floured surface. Roll the pastry into a 12 i nch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the doug h in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wr ap and place in the refrigerator.

Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle . Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator. Make the Apple Filling: In a large bowl combine the sliced apples, sugars, lemo n juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temp erature for 30 minutes to three hours. Then, place the apples and their juices i n a strainer that is placed over a large bowl (to capture the juices). Let the a pples drain for about 15-30 minutes or until you have at least 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetab le spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and ligh tly caramelized. (Alternatively, you could place the juices and butter in a smal l saucepan and boil over medium high heat on the stove.) Meanwhile, remove the top pastry crust from the refrigerator and let it sit at r oom temperature for about 10 minutes so it has time to soften and become pliable . Transfer the drained apples slices to a large bowl and mix them with the corns tarch (corn flour). Then pour the reduced syrup over the apples and toss to comb ine. Pour the apples and their syrup into the chilled pie crust. Moisten the ed ges of the pie shell with a little water and then place the top crust over the a pples. Tuck any excess pastry under the bottom crust and then crimp the edges us ing your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits f rom the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill t he pastry while you preheat the oven. Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lo west level and place a baking stone or baking sheet on the rack before preheatin g the oven. Place a piece of aluminum foil on the stone (or pan) to catch any ap ple juices. Set the pie on the stone or pan and juices start to bubble through the when a toothpick or sharp knife is to cover the edges of the pie with bout 30 minutes. bake for about 45 to 55 minutes or until the slits and the apples feel tender (not mushy) inserted through one of the slits. Make sure a foil ring to prevent over browning after a

Remove the pie from the oven and place on a wire rack to cool for about 3-4 hour s before cutting. Serve warm or at room temperature with vanilla ice cream or so ftly whipped cream. Store at room temperature for 2 to 3 days. Makes one 9 inch (23 cm) pie.

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