Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.
The Martha Stewart Show, October 2005
Makes one 9-inch pie
Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving.