Ingredients
Scale
For The Filling:
4lbs Granny Smith Apples, peeled cut into ¼ inch slices & halved
2/3 cups sugar
3 tbsp flour, plus extra for rolling
2 tsp maple syrup
2 tsp lemon juice
1 tsp cinnamon
Seeds from ½ vanilla bean or ¾ tsp of vanilla paste
1 large egg beaten
Instructions
- Position rack in the bottom third of the oven and preheat to 350° F. Line a half sheet pan with parchment paper.
- To make the filling, gently toss the apples, sugar, flour, maple syrup, lemon juice, cinnamon, and vanilla in a medium bowl until well combined.
- Lightly flour a work surface. Unwrap the dough and wrap the entire circumference around its edge on the work surface. Dust the top of the dough with flour. Roll out into a 15-inch round. Transfer the dough to a 9-inch pie pan, centering it in the pan, and let the excess dough hang over the sides. Heap the apples in the crust, mounding them high in the center. Bring up the edges of the dish as needed around the circumference of the dish – the center of the filling will be visible. Cover the pie with a thinner layer of the crust. Brush the exposed crust with the egg.
- Place the pie on the half-sheet pan. Bake rotating the pan halfway through, until the crust is golden brown and any juices that escape are thick, about 1 hour. If the crust is browning too quickly, tent it with parchment paper. Remove from the oven and cool on a wire rack for 1 hour. Serve warm or at room temperature.