Page 405 - Pie Squared

slightly. Divide the dough into two pieces, one slightly larger than the
other. Roll out the larger piece to 11 by 15 inches and place in the

slab pie pan, pressing it into the corners of the pan and allowing the
excess to drape over the sides. Refrigerate. Roll out the second
piece of dough to 10 by 14 inches, place it on a lightly floured sheet
of parchment, and refrigerate.

Heat the oven to 425°F; if you have one, place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat
(see here).
For the filling: Stir together the apples, pecans, raisins, flour,

brown sugar, cream, maple syrup, brandy (if using), orange zest,
cinnamon, allspice, nutmeg, cloves, and black pepper in a large
bowl, making sure to coat everything in sugar and cream and syrup.
Distribute the filling across the bottom crust. Dot with the butter.

Drape the top crust over the filling. Crimp and slash. Stir together the
egg yolk and water and, with a pastry brush, paint the top
generously.
Slide the pie into the oven with a piece of parchment under the

pan (and on top of the Baking Steel, stone, or baking sheet if using)
to catch any drips. Bake for 20 minutes. Reduce the heat to 350°F
and bake for another 40 to 45 minutes, until golden, shiny, and the
filling is bubbling through the slashes. Let the pie cool, at least 2

hours.
Mix the powdered sugar with the cream until the glaze is smooth.
Squiggle the glaze over the pie using a pastry bag, or opt for a fork
held high above the pie for a drizzle rather than a squiggle.

Techniques: Butter and Shortening Crust (here), Mixing and Rolling
Out (here), Selecting Apples for Pie (here), How to Toast Nuts
(here), Crimp and Slash (here), Glazes, Squiggles, and Drizzles

(here)

Swaps:

All-Butter (here) or Leaf Lard Crust (here).

Top with a streusel (see here) instead of a top crust.