This pie uses the crust from our Brown-Sugar Buttermilk Pie recipe. If you want to make both pies, prepare a double batch of dough, dividing it into 2 disks before chilling overnight or freezing up to 3 months.
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).
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.