APPLE PIE TOP CRUST DESIGN RECIPES

Steps:

• Prepare flaky pie crust dough as directed. In a large bowl, combine sugars and nutmeg. Peel, core and slice the apples 1/4 inch thick, adding them to the sugar as you go and tossing to coat. Toss with lemon juice and let sit, tossing occasionally, at least 1 hour and up to 2 hours before filling. On a lightly floured surface, with floured rolling pin, roll 1 disk of pie dough into a 13-inch circle and fit into bottom and up side of a 9-inch pie plate; refrigerate until ready to use. Roll remaining disk to a 14-inch circle, transferring to piece of parchment halfway through for ease of handling, then slide parchment (and dough) onto baking sheet and refrigerate until ready to use. Heat oven to 400°F. Finish apples: Sprinkle with cornstarch and toss to combine. Mound apples in prepared crust, packing in tightly along with any juices in the bowl. Remove top crust from fridge and let sit until just pliable enough to shape without cracking, about 5 minutes. Use stencil to punch out design, then lay top pie crust over filling. Trim the edge of the dough, leaving a 1-inch overhang. Fold top crust under bottom crust to create thicker crust to seal; crimp as desired. Refrigerate 10 minutes. Place pie on baking sheet, brush crust with beaten egg and sprinkle with demerara sugar mixed with a pinch of salt. Bake until beginning to brown, 20 to 25 minutes. Reduce oven temperature to 350°F and bake until fruit is just tender and crust is golden brown, 40 to 55 minutes more, covering with foil if crust becomes too dark. Transfer to wire rack and let cool at least 2 1/2 hours. Serve warm or at room temperature.

Steps:

• For the pie crust: In a large bowl, whisk together the flour and salt. With a pastry cutter, gradually cut the cold butter into the flour until pea-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the vinegar mixture to the flour/butter mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until all of the ingredients are incorporated and the mixture holds together when pinched with your fingers. Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide the dough into two evenly sized balls and flatten each to a disk shape, about 1/2-inch thick (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days). Preheat the oven to 425° and place a baking sheet on the bottom rack. Roll out the remaining disk of dough on a floured surface into a 13-inch round. Carefully lay the dough over the filling, fold the overhanging dough under the overhang from the bottom crust, and crimp the edges of the crust using a fork. Cut a few 1-inch slits in the top crust (to release the steam). Brush the top of the pie with heavy cream.  Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 350° and bake, rotating halfway through, until the filling is bubbly and the crust is golden brown, 50 to 60 more minutes. Transfer to a rack and let cool about 2 hours before slicing.