For the Crusts
- 1 large disk plus 1 small disk <u>Pate Brisee</u>
- All-purpose flour, for surface
For the Filling
- 5 pounds heirloom baking apples, such as Arkansas Black, Carpentin, Jonathan, Knobbed Russet, or Northern Spy (about 10)
- 1 1/2 cups fresh or thawed frozen cranberries
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg yolk lightly beaten with 2 tablespoons heavy cream, for egg wash
- 2 tablespoons sanding sugar
- Preheat oven to 425 degrees. Make the crusts: Roll out small pate brisee disk to a 1/8-inch thickness on a floured surface. Fit dough into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Repeat rolling with large pate brisee disk, and cut out a 12-inch circle; transfer to a parchment-lined baking sheet. Refrigerate crusts until firm, about 30 minutes.
- Meanwhile, make the filling: Peel and core apples. Cut each into 1/2- to 1-inch-thick wedges, and transfer to a bowl. Toss in cranberries, granulated sugar, flour, lemon juice, cinnamon, and 1/2 teaspoon salt.
- Transfer filling to bottom crust; dot with butter. Cover with top crust. Fold edges under; crimp. Cut eight 2 1/2-inch vents into dough to let steam escape. Freeze until firm, about 30 minutes.
- Gently brush top crust with egg wash; sprinkle with sanding sugar. Bake pie set on a rimmed baking sheet for 15 minutes. Reduce oven temperature to 375 degrees. Bake until crust is golden and juices are bubbling, 1 hour 20 minutes more. (Tent with foil if crust is browning too quickly.) Let pie cool completely in plate set on a wire rack.
Storage: Pie can be stored at room temperature for up to 3 days.