The Recipe

Antique Apple Pie

Name: Antique Apple Pie
Yield: servings:10
Ingredients: Pate Brisee Pate Brisee to Make One Double-Crust 9-Inch Pie; 3 1/2 pounds (about 8) heirloom apples, such as Arkansas Black, Calville Blanc, Carpentin, Jonathan, Knobbed Russet, or Northern Spy; 1/4 cup all-purpose flour, plus more for surface; 1/2 cup granulated sugar; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 vanilla bean, split and scraped, pod reserved for another use; 1 tablespoon cold unsalted butter, cut into 1/4-inch pieces; 1 large egg yolk; 2 tablespoons heavy cream; 2 tablespoons sanding sugar

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

likes28

pins2,943

tweets0

12

Ingredients

DESCRIPTION

We used a mix of heirloom apples (available at farmers' markets, orchards, and by mail-order), but feel free to substitute any firm, tart cooking apples.

INGREDIENTS

Pate Brisee Pate Brisee to Make One Double-Crust 9-Inch Pie
3 1/2 pounds (about 8) heirloom apples, such as Arkansas Black, Calville Blanc, Carpentin, Jonathan, Knobbed Russet, or Northern Spy
1/4 cup all-purpose flour, plus more for surface
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 vanilla bean, split and scraped, pod reserved for another use
1 tablespoon cold unsalted butter, cut into 1/4-inch pieces
1 large egg yolk
2 tablespoons heavy cream
2 tablespoons sanding sugar