Double Crust Apple Pie : Christmas Special

Ingredients -

For Pate Brisse ( pie crust )  -
Flour - 2 cups
Butter - 110 g
Salt - a pinch
Ice water - 4-6 tbsp 
Pie plate - 9 inch

Filling -
Apple  - 6 (peeled, cored and thinly sliced)
Butter - 4 tbsp
Flour - 4 tbsp
Sugar granulated - 1/2 cup
Brown sugar - 1/2 cup
Cinnamon powder - 1 tsp
Nutmeg powder - 1/2 tsp
Lemon juice - 1 tbsp
Water - 1/2 cup
1 egg yolk, 3-4 tbsp Milk and granulated sugar - for glaze
Whip cream - 200 g (whip the cream with 1/2 cup castor sugar)

Method -
For the Pate brisse -

Pate Brisse is the typical flaky pie dough and a versatile   unsweetened short crust pastry, that has a buttery flavour 
and crumbly texture ideal for savoury pies, tarts and quiches.

1. Cut the butter in cubes and keep it in a fridge minimum for 1/2 an hour or the best is to keep it overnight.
2. Take a big bowl and put flour in it, add the butter and salt and start mixing it with a spatula, cutting the butter in the flour, rubbing until it resembels breadcrumbs.
3. Put 1 tbsp water at a time, using enough water to bind it, work on it on a platform to make it a smooth dough. Do not over knead the   dough.
4. Divide it in two portions, Gently shape it into two disks, put it in a cling film or zip lock bag and refrigerate for 2-3 hours or overnight.
5. Take care that while making the dough if you are rubbing the dough with fingertips then make it fast so the heat does not melts the butter, and the water is also ice cold if you want a flaky crust.

For the filling -
1. Take the apples as soon you have cut it and apply lemon juice, 2-3 tbsp of white sugar, nutmeg and cinnamon powder over it to stop colouring and keep it aside.
2. After the dough has chilled take one portion of it and gently roll it over on a floured surface enough to fill the pie plate. Keep dusting the platform to avoid the pie from sticking and even rolling.
3. Brush off any excess flour and gently lay it over the pie plate, trim the edges of the pastry to fit the pie pan. Place it in a fridge and roll out the other disc for the upper crust.
4. In the meanwhile melt butter in a pan, add the flour and stir for 1 min, add the brown sugar, white sugar, water and let it simmer for few minutes, stirring it continuously. Take it off the heat.
5. Take out the pie crust from fridge and transfer the filling on the bottom crust gently pressing the apples with hands and mounding them slightly on the center, Pour the prepared sauce over the fillings evenly, apply water on the edge.
6. Place top crust over apples, trimming and fluting edges.You can also tuck any excess pastry under the bottom crust and then crimp the edges using a fork. Using a sharp knife, cut 2 inches steam vents at the top of the pie.
7. Beat the egg yolk with milk and glaze the top with it and sprinkle with sugar.
8. Bake it in a preheated oven for 40 to 45 min or until the juices start to bubble through slits. Take extra care that the edges should not
be over brown, cover it with a foil paper while using the upper heater.
9. Slice this Mouth watering apple pie and serve it with whipped cream or vanilla ice-cream and enjoy the rich taste of it.

Note-
If you want a lattice pattern on top then while rolling out the upper crust you have to cut the crust into stripes about 1/2 inch in width. Divide it in two portions, one to cover it horizontally and the other for covering vertically.
 Start covering it vertically, placing the smaller strips on the outer ring and the larger ones towards the middle.
When placing the horizontal strips, place it in such a way that it looks like a weave pattern by removing the vertical strips alternately and placing the horizontal strips on it.