On a lightly floured work surface, roll
out one dough disk to a 13-inch round,
about 1/8 inch thick. Brush off flour. Fit
dough into a 9-inch pie plate; trim to a
1/4-inch overhang. Chill 30 minutes.
Peel, core, and cut apples into 1/2-inch
slices. In a large bowl, gently toss apples
with lemon juice, brown sugar, flour, salt,
fennel, cinnamon, cloves, and cardamom.
Preheat oven to 400 degrees, with a baking
sheet on center rack. Arrange apple mixture
on dough; dot with butter. Roll out
remaining disk as above; drape over pie
plate. Trim to a 1/2-inch overhang, and
fold under bottom dough; crimp with a
fork. Cut a 1/4-inch hole in center; make
four slits. Chill at least 15 minutes.
Cut dough scraps into shapes, and adhere to pie with egg white. Brush over entire pie with egg white, sprinkle with sanding sugar. Bake on heated sheet until golden brown, about 20 minutes. Reduce oven heat to 350 degrees; continue baking until juices are bubbling, 30 to 35 minutes more. Let cool on a wire rack.
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