Ingredients

The following ingredients have 12 Servings
  • 3 cups all-purpose flour (420 g)
  • 3/4 teaspoon kosher salt
  • 1 1/4 cup cold unsalted butter (285 g or 2 1/2 sticks)
  • 3/4 cup cold water (plus more if necessary)
  • 1 cup prunes (145 or about 18 medium-sized prunes)
  • 1/4 cup brandy
  • 2 pounds apples (910 g or about 4 medium sized apples)
  • 1/4 cup packed dark brown sugar (65 g)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 egg yolk
  • 1 tablespoons turbinado sugar (or sparkling sugar or white granulated sugar)

Instruction

  • Make the pie crust by placing the flour and salt in a large bowl. Cut the butter into 1/2-inch cubes then sprinkle it over the dry ingredients. Using your fingers, smash the butter into small flat bits, breaking the butter up into pieces the size of peas.
  • Sprinkle and drizzle the water over the ingredients, tossing the components with a fork. Continue to do this until all the water has been added and a dough forms. You might need to “clean” the fork every now and then as you make the dough. If the dough seems too dry, sprinkle a tablespoon of water at a time onto the dough until it comes together.
  • Divide the dough in half and form flat 1-inch thick discs. If you have a scale, each disk should way roughly 415 grams. Tightly wrap the dough in plastic wrap and then refrigerate for 2 hours or overnight.
  • While the dough is chilling, chop the prunes into 1/2-inch chunks and place them in a small bowl. Pour the brandy over the prunes and cover with a plate. Let sit for the 2 hours, stirring every now and then.
  • Once the dough has finished chilling, make the filing by peeling the apples, and then slicing them into 1/4-inch thick slices. Place them in a large bowl (it can be the same bowl you made the pie dough in, no need to clean it). Add the prunes and the remaining brandy, flour, cinnamon, cloves, nutmeg, and salt. Gently stir together with a large spatula to make sure everything is coated.
  • If you’re using a 9 x 13-inch baking pan (the kind that you make brownies in), lightly spray it with cooking oil, then line it with parchment paper. If you are using a 9 x 13-inch rimmed baking sheet, skip this step. Flour a clean surface and then roll out a disk of dough into an 11 x 15-inch rectangle.
  • Fold the dough into quarters. Move the dough carefully to the pan. Unfold and fit the dough into the baking sheet or pan, trying to NOT stretch the dough as much as possible. This will help prevent shrinkage.
  • Pour the filling into the pastry dough and then distribute the filling evenly throughout the pan. The flat apple slices should lay down fairly evenly throughout the pie.
  • Repeat the rolling out of the dough with the remaining disk, making sure it 11 x 15 as well. Place this dough over the filled pie.
  • Roll up and seal the pie all the way around, pinching any excess dough together to form a crust. Them decoratively pinch and seal the dough all the way around the pie. Place the pie in the refrigerator (uncovered) for 30 minutes.
  • While the pie is chilling, preheat the oven to 400°F. Once the pie is done chilling, make an egg wash by combining the egg yolk with 1 tablespoon of water in a small bowl. Beat together and then brush all over the top of the pie crust. Sprinkle the top with the turbinado sugar and then cut some decorative vent holes into the top.
  • Bake the pie for 40 to 50 minutes, or until the pie top is golden brown and the filling is bubbling through the vents. If the top of the crust seems to be browning too fast, cover the entire pie with aluminum foil to prevent it from burning.Let cool to room temperature for pie to set before serving.