From Dinner With Jackson Pollock: Recipes, Art & Nature by Robyn Lea
for the filling
4lb granny smith apples or any combination of tart apples
¼ cup water
1 cup sugar, or less if desired
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon all-purpose flour, sifted
for the pie crust
2 ½ cups all-purpose flour
1 level teaspoon baking powder
1 level teaspoon salt
1 ½ cups cold butter
2 egg yolks, plus 1 whole egg
½ cup cold milk, plus more as needed
To prepare the filling: Peel, core, and thinly slice apples. Stew apples in a pot with a little water to cover the fruit, plus the sugar and spices, until just cooked. Chill apples in a little of the juice. When cold, sift flour over the apples and stir gently to combine. Set aside.
Preheat oven to 450°F.
To make the piecrust: Combine flour, baking powder, and salt. Add butter and cut in until mixture is crumbly. Add egg yolks and mix with enough milk to make dough. Roll out dough lightly. Place the pastry in a greased 10 inch round pie dish, allowing pastry to overhang the edge of the pan by about 1 inch; trim away excess dough, roll it into a ball, and set aside to make the top crust. Be sure there are no cracks in the bottom crust; seal them by pressing edges together with fingers. Pour apple mixture into pie shell and distribute evenly.
For a simple top crust, roll out the remaining dough, slide the pastry sheet onto the rolling pin, and unroll it on top of the apple pie filling. Allow top crust to overhang the edge of the pan by about 1 inch; trim away excess dough, then pinch the top and bottom crusts together all around the rim to seal the pie. Prick the top crust with a fork in about a dozen places, or slice a few small openings with a knife, to allow steam to escape. Brush top pastry with egg wash and sprinkle lightly with a pinch or two of sugar.
For a more elaborate lattice-style top, roll out the remaining dough, cut into ½ -inch strips, and weave strips across the top of the filling. Brush lattice strips with egg wash and lightly sprinkle with a pinch or two of sugar.
Place the pie in the center of oven and bake 10-15 minutes, then reduce oven to 325°F and bake 25-30 minutes more.