1 Make the pie dough and chill: Cut the chilly butter into cubes and put aside for five minutes to take the chilliness off. In a big mixing bowl, whisk collectively the flour, salt, and sugar. Add the cubes of butter and work them into the flour along with your fingers. Pinch and rub the cubes of butter collectively till the combination resembles coarse meal with some chunks of butter. Add the bitter cream and use a fork to combine it into the flour-butter combination till it types large curds of dough.
Turn the dough out onto a counter and use your palms to assemble it into a big ball. Cut it in half with a knife and pat every half right into a thick rectangle. Sprinkle every rectangle with somewhat flour, wrap in plastic wrap, and refrigerate for at the least an hour or as much as a day forward (or freeze after which thaw in a single day within the fridge).
2 Roll out the dough: Roll out 1 of the rectangles of dough into a skinny rectangle roughly 11 x 15 inches (barely bigger than your pan). Gently switch the crust to a quarter-sheet pan or jelly roll pan, and match it into the corners. The crust ought to grasp over the edges by about an inch. Do not trim.
Transfer the pan to the fridge and refrigerate for 15 minutes.
three Prepare the apple filling: Peel and core the entire apples. Cut them into 1/2 inch chunks. In a big mixing bowl, mix the lower apples, sugar, cornstarch, cinnamon, and a pinch of salt.
Remove the underside crust from the fridge and unfold the apple filling evenly over the floor of the crust.
four Roll out the highest crust: Remove the remaining rectangle of dough from the fridge and roll it into a big rectangle roughly 10×13 inches (about the identical measurement as your pan). At this level, you’ve got two decisions:
Traditional Top Crust: Transfer the rolled-out dough over the apples. Roll and crimp the perimeters. Cut six vents within the prime; three on prime and three on the underside.
Lattice Top Crust: Cut the rolled-out dough into strips and weave or braid the strips into an ornamental lattice prime crust. Roll and crimp the perimeters.
5 Chill the pie and preheat the oven: Transfer the pie to the fridge and chill for 30 minutes whereas the oven heats. Heat the oven to 375F.
6 Brush the highest of the pie with egg wash: In a small bowl, whisk collectively the egg and milk. Brush the highest of the pie with the egg wash and sprinkle with sanding sugar.
7 Bake the pie: Place the pie on prime of a bigger sheet pan or baking sheet to catch any drips. Bake for 50 to 60 minutes, or till the highest is golden and the middle of the pie is effervescent.
eight Cool utterly: Cool the pie utterly earlier than serving, about 45 minutes.
The totally baked pie can be coated in foil, saved on the counter, and served the following day. Warm briefly within the oven if desired earlier than serving. Leftovers will even hold, wrapped in foil, for about 2 days at room temperature or about 5 days refrigerated.