Harvest Apple Pie

Prepare the pastry dough as directed and refrigerate for 1 hour.

In a bowl, combine the apples, sugar, lemon juice, vanilla, nutmeg, cinnamon and salt. Toss until the apples are evenly coated. Add the flour and toss again to coat evenly. Cover and refrigerate until needed.

Preheat an oven to 375 degrees. Lightly butter and flour a 9-inch pie pan and tap out the excess flour.

On a lightly floured work surface, divide the dough into thirds. Combine two of the pieces into one and, using a heavy rolling pin, roll out into a round 12 inches in diameter and about 1/8 inch thick. Carefully transfer the round to the prepared pan and press gently into the bottom and sides.

Turn out the apple mixture in the pastry-lined pan. Dot the top with the butter pieces.

Roll out the remaining pastry into a round about 10 inches in diameter. In a small bowl, whisk together the egg and water until blended. Using a pastry brush, brush the edge of the bottom pastry shell with a light coating of the egg mixture. Lay the second round on top and, using scissors, trim away all but about 1/2 inch of the overhanging dough. Then crimp the top and bottom edges to form a decorative rim. Cut a small slit in the top of the pie to act as a steam vent. Brush the top lightly with the egg mixture and place the pie on a baking sheet.

Bake until the crust is a rich golden brown, 40-50 minutes. Remove from the oven, transfer to a rack and let cool slightly. Serve warm.