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| 2 tablespoons all-purpose flour, plus more for dusting |
| 12 Granny Smith apples, peeled, cored, and sliced |
| 3/4 cup sugar, plus additional for pie top |
| Zest and juice of 1 lemon |
| 2 tablespoons unsalted butter |
| 1. Heat oven to 375°. On a lightly floured surface, roll out pâte brisée into two 1/8-inch-thick |
| circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the |
| pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until |
| 2. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. |
| Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several |
| steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle |
| 3. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated