2 sticks plus 2 tablespoons very cold butter cut into 1/2-inch cubes
1/4 to 1/2 cup ice water
5 pounds heirloom baking apples, such as Arkansas Black, Carpentin, Jonathan, Knobbed Russet, or Northern Spy (about 10)
1 1/2 cups fresh or thawed frozen cranberries
3/4 cup granulated sugar
1/4 cup all-purpose flour
3 tablespoons maple syrup
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk lightly beaten with 2 tablespoons heavy cream, for egg wash
2 tablespoons raw or turbinado sugar (larger granules) for decorating
Make the crust recipe twice, to get two discs of dough, one for the top and one for the bottom crust. Don’t double it and make at once; it won’t fit right in the bowl of the mixer or processor and it won’t come out right. You’ll end up with more dough than you need but you can always freeze the extra small disc you have leftover for another single crust pie or tart.
Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 1 large disk and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes, then allow it to soften up a bit at room temperature, 5 minutes before rolling out.
I find that sprinkling the dough with some added flour, then placing the dough between two large sheets of floured parchment, it the best way to roll it out and keep it from sticking to your surface. The parchment also allows you to pick it up and easily transfer it to your baking dish.
Preheat oven to 425F. Make the crusts: Roll out a pate brisee disk to a 1/8-inch thickness on a floured surface or between two sheets of parchment or wax paper. Fit dough into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Repeat rolling with large pate brisee disk, and cut out a 12-inch circle; transfer to a parchment-lined baking sheet. Refrigerate crusts until firm, about 30 minutes.
Meanwhile, make the filling: Peel and core apples. Cut each into 1/2- to 1-inch-thick wedges, (cutting apples in quarters, then cutting each quarter in half, and then each eighth in half again) and transfer to a bowl. Toss in cranberries, granulated sugar, flour, lemon juice, cinnamon, maple syrup and 1/2 teaspoon salt.
Transfer filling to bottom crust; dot with butter. Cover with top crust. Fold edges under; crimp. Cut eight 2 1/2-inch vents into dough to let steam escape. Freeze until firm, about 30 minutes.
Gently brush top crust with egg wash; sprinkle with sanding sugar. Bake pie set on a rimmed baking sheet for 15 minutes. Reduce oven temperature to 375F. Bake until crust is golden and juices are bubbling, 1 hour 20 minutes more. (Tent with foil if crust is browning too quickly.) Let pie cool completely in plate set on a wire rack. Storage: Pie can be stored at room temperature for up to 3 days.
Adapted by Rachel Willen,FoodFixMe.com, from Martha Stewart Living.