| Sugar, white granulated |
115 g |
Combined the sugars, cinnamon, salt, ginger, nutmeg, and cloves in a gallon-sized zip-top bag. |
| Light brown sugar |
115 g |
|
| Ground cinnamon |
1 tsp |
|
| Diamond Crystal kosher salt |
½ tsp |
|
| Ground ginger |
¼ tsp |
|
| Ground nutmeg |
⅛ tsp |
|
| Ground cloves |
1/16 tsp |
|
| Prepared apple wedges (Granny Smith) |
1.35 kg |
Peel, quarter, and core the apples. Slice into ½-inch wedges and add to the bag. Seal and tumble to coat. Macerate at room temperature for at least 3 hours (or up to 8 hours in the fridge). |
| Tapioca starch |
30 g |
Add the starch to the bag, reseal, and toss thoroughly until the starch is dissolved into the syrup. |
| Flaky Pie Dough |
1 batch |
Roll out the bottom crust and line a 9-inch pie plate. Pour the apple filling and all juices into the pan. Roll out the top crust, drape over the apples, and pinch to seal. Trim to a ¾-inch overhang and tuck under. |
| Egg, large |
1 unit |
Chill the assembled pie for 30–60 minutes. Preheat the oven to 200°C with a rack in the lower-middle position. |
| Egg yolk, large |
1 unit |
|
| Heavy cream |
15 g |
Whisk the egg, yolk, cream, and salt. Brush the wash over the chilled crust. Cut several 3-inch vents in the top. |
| Fine sea salt |
1 pinch |
|
| Demerara sugar |
as needed |
Place the pan on a parchment-lined baking sheet. Bake until the crust is deep golden brown and the internal temperature reaches 91°C, approximately 75 minutes. |
|
|
Cool for at least 4 hours at room temperature before slicing. |