Martha Stewart's Deep Dish Apple Pie

Darrin and I celebrated two Thanksgivings in England, one of which we celebrated with our friends, The Seguine's. They were another American couple that we met through our LDS ward (church) in England. For this Thanksgiving, Darrin and I were in charge of rolls and apple pie. Both of us not really knowing how to cook, we looked to our dear friend, "Martha," to see what she suggested. (Marie Calendars doesn't exist in England and my mom's house in Florida was a little too far away...) Well, we fell upon this good 'ol apple pie from her website. We instandly fell in love with it. In fact, we still rely on it when we are craving homemade pie. This recipe is truly the best. We actually made two pies: one for us and another for our next door neighbor's from Scotland. Hope that you enjoy it as much as we do. Thinking that we just might make it for Sunday dinner-tomorrow! Bon Appetit. Thanks Martha!!

Deep Dish Apple Pie
All-purpose flour, for dusting
5 1/2 pounds firm, tart apples, such as Empire ***I keep the skin on the apples (Aly).
Juice of 2 lemons
1 cup sugar
2 teaspoons ground cinnamon
6 tablespoons unsalted butter
1/2 cup brandy
1 large egg yolk
1 tablespoon sugar, for sprinkling
Directions
Heat oven to 450 degrees. Place three-quarters of the pate brisee on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, as necessary. Brush off excess flour; roll dough around rolling pin, and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer dough round to a parchment-lined baking sheet, and refrigerate both crusts.
Peel and core apples, then cut into 1/4-inch-thick slices. As you cut, place slices in a large bowl, and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with sugar mixture.
Divide butter between 2 large skillets, and melt over medium-high heat. Divide apples between skillets, and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8 to 10 minutes.
Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remaining brandy and apples. Remove from heat, and set aside.
Remove the crusts from the refrigerator; transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water to make egg glaze, and brush glaze on edge of dough. Center the rolled pie dough over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge, and crimp.
Cut several steam vents into crust. Brush surface with egg glaze, and sprinkle with remaining 1 tablespoon sugar.
Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350 degrees and bake until the crust is crisp and the apples are soft, 45 to 50 minutes more. Let stand at least 30 minutes before serving.

Pate Brisee Recipe:
Makes enough for one 12-inch deep-dish pie.
3 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
3/4 pound (3 sticks) unsalted butter, cut into small pieces
3/4 cup ice water
Directions
Place flour, salt, and sugar in a food processor; process to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.
Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Refrigerate for at least 1 hour before using.

http://www.marthastewart.com/recipe/deep-dish-apple-pie?autonomy_kw=deep%20dish%20apple%20pie&rsc=header_3