As you're piling the apples in, you may think you have too many -- keep going. They elevate the top crust and will cook down. You'll need a large disk of dough for the top crust and a small one for the bottom. Make two batches of pate brisee: Resist the temptation to double the recipe (it won't work as well).
Room-temperature egg whites will produce the most voluminous meringue. For just the right texture, whip the whites until they hold stiff, glossy peaks--but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie.
Come Thanksgiving, you can never have too many pies! Choose from easy, traditional favorites like pumpkin, apple, pecan, and sweet potato, or go for something unexpected, such as coconut-key lime, pear custard, or chocolate mousse tart.
This is actually a deep-bowl, rather than a deep-dish, pie. Eight pounds of apples are tossed with
cinnamon, cardamom, and sugar and then piled
into an ovenproof bowl, tucked under a blanket of pate brisee, and baked until bubbling. When the pie is served (with a spoon), a mound of crust and sweet fruit grace each plate. For savory contrast, serve with slices of cheddar cheese.