Apple Pie

Method

1. Place 80 g of granulated sugar in a mixer and blend until it becomes powdery.
2. Add 240 g of all-purpose flour (type 00) and a pinch of salt, then mix to combine.
3. Cut 133 g of cold butter (from the freezer) into small cubes and add to the mixer.
4. Add 1 medium whole egg and 1 teaspoon of vanilla extract.
5. Mix at high speed just until the mixture becomes crumbly and granular, with some small butter pieces still visible.
6. Transfer the crumbly dough to a work surface and quickly press it together with your hands to form a compact ball. Do not overwork.
7. Divide the dough into two pieces, one slightly larger than the other. Shape each into a disk, wrap in plastic wrap, and place in the freezer for 15–20 minutes.
8. Meanwhile, prepare the filling: peel and core the apples (use enough to fill your pie dish, about 4 apples). Slice into thin wedges.
9. In a bowl, combine the apple slices with 40 g granulated sugar, 10 g brown sugar, 30 g all-purpose flour, 6 g ground cinnamon, and a pinch of salt. Mix well.
10. Cover the bowl with plastic wrap and microwave on high for 2 minutes to macerate the apples. Alternatively, let them macerate at room temperature for about 2 hours.
11. Generously butter a pie dish with a knob of butter. Do not flour it.
12. Remove both dough disks from the freezer. On a lightly floured surface, roll the larger disk into a circle slightly bigger than your pie dish. It will be crumbly and may crack; that's fine.
13. Transfer the rolled dough to the buttered dish, pressing it into the bottom and up the sides. Patch any cracks with extra dough. Prick the bottom with a fork.
14. Fill the crust with the macerated apples, mounding them slightly in the center. Leave the edges clean.
15. Roll out the smaller dough disk into a circle slightly larger than the top of the dish. Place it over the apples. Press the edges of the top and bottom crusts together to seal, trimming any excess. Crimp or decorate the edge as desired.
16. Cut several slits in the top crust to allow steam to escape.
17. Beat 1 egg with a fork until runny (no longer stringy). Brush the top crust with a thin layer of the beaten egg (use about half an egg).
18. Lightly dust the top with a little ground cinnamon through a sieve, then sprinkle with a bit of granulated sugar.
19. Bake in a preheated oven at 170°C (340°F) for 1 hour to 1 hour 5 minutes, until golden brown and the filling is bubbling.
20. Let the pie rest in the dish for at least 2 hours (or overnight) before unmolding and serving.