2 tablespoons unsalted butter
2 ½ kilos apples, peeled and cored, then reduce into wedges (five massive honeycrisps will do it)
¼ teaspoon floor allspice
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¾ cup plus 1 tablespoon sugar
2 tablespoons all-motive flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-motive pie dough
1 egg, lightly overwhelmed
Soften butter in a massive saute pan set over medium-excessive heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring sometimes. In the meantime, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to mix. Decrease heat and cook until apples have began to melt, approximately five to 7 mins. Sprinkle the flour and cornstarch over the apples and hold to cook, stirring occasionally, every other three to 5 minutes. Do away with pan from heat, add cider vinegar, stir and scrape fruit aggregate into a bowl and permit to chill completely. (the fruit aggregate will cool quicker if unfold out on a rimmed baking sheet.)
Region a large baking sheet on the middle rack of oven and preheat to 425. Cast off one disc of dough from the refrigerator and, using a pin, roll it out on a gently floured floor until it's far roughly 12 inches in diameter. Suit this crust into a nine-inch pie plate, trimming it to go away a .five-inch overhang. Vicinity this plate, with the dough, within the freezer.
Roll out the final dough on a lightly floured floor till it is more or less 10 or 11 inches in diameter.
Put off pie crust from freezer and placed the cooled pie filling into it. Cowl with remaining dough. Press the edges collectively, trim the extra, then crimp the edges with the tines of a fork. The use of a pointy knife, reduce three or four steam vents within the top of the crust. Gently brush the top of the pie with egg wash and sprinkle with closing tablespoon of sugar.
Region pie in oven and bake on warm baking sheet for 20 mins, then reduce temperature to 375. Hold to cook dinner till the indoors is effervescent and the crust is golden brown, approximately 30 to 40 mins extra. Remove and permit to cool on a windowsill or kitchen rack, about two hours.