1 recipe Pâte Brisée
2 T. peach or apricot jam, at room temperature, large chunks of fruit removed
5-6 c. sliced, peeled granny smith apples (approximately 8 – 10)
3/4 c. sugar
2 T. corn starch
2 T. ground cinnamon
1/8 t. ground nutmeg
1/8 t. salt
1 T. lemon juice
1 T. Earth Balance margarine, chilled, cut into small pieces
1. Roll 1/2 the pastry dough between two sheets of wax paper into a 13″ round, fit it into the pie pan, and trim overhang. (If you don’t like or have trouble rolling, you can also flatten the dough against the pie pan sides and bottom, pushing the top of the sides slightly beyond the lip of the pan.)
2. Use the jam as a moisture-proofing glaze, by spreading it very lightly over the bottom pie crust. Refrigerate.
3. Roll the other half of the dough between two sheets of wax paper into a 12″ round for the top crust and refrigerate it.
4. Position a rack in the lower third of the oven and preheat oven to 425F.
5. In a small bowl, combine sugar, cinnamon, nutmeg, cornstarch, and salt. In a large bowl, toss apples with lemon juice. Sprinkle cinnamon sugar mixture over apples, and toss to coat apples. Let stand for 15 minutes.
6. Pour fruit mixture into the bottom crust and dot with margarine pieces.
7. Brush the overhanging edge of the bottom crust with cold water, cover with top crust, seal the edge, trim, and crimp or flute. Cut at least 4 steam vents, approximately 2″ long. (You can also cut the top crust into strips and make a lattice crust.) Cover the edge of the crust loosely with foil.
8. Put the pie plate on a baking sheet and bake the pie for 30 minutes. Reduce the heat to 350F, remove foil from edge of crust, and bake until thick juices bubble up through the vents, 30-45 minute more.
9. Remove from oven and let cool completely on a rack.