Classic Apple Pie

After all the trouble I have even making a perfectly smooth and hole-free pie crust (see my woes here), if I am going to make a pie, I am going to MAKE a PIE. One of the greatest food crimes committable is an under-filled crust.  I mean that.  Go ahead, cook your eggs to quickly and burn your vegetables (a little charring never REALLY hurt anyone), but DO NOT neglect your pie filling.  So here, my friends, is a recipe with enough filling to satisfy even the deepest of deep dish pie pans.  What's that you say? Your pie pan is only a normal depth?  Well how about I answer your question with another question, how many people do you see complaining about an extra full pie?

Apple Pie
2 1/2 C all purpose flour
1 tbsp sugar
1 tsp salt
1 C (2 stick) chilled unsalted butter, cut into 1/2 in cubes
6 tbsp (or more) ice water

1) Blend flour, sugar, and salt in a food processor or large bowl
2) Add butter and cut in using on/off turns (if in a food processor), or with a pastry cutter (if in a bowl), until a coarse meal forms.
3) Add 3 tbsp water using on/off turns or the pastry cutter just until moist clumps form (over working the dough will cause the crust to become tough and hard), adding more water if necessary.
4) Gather the dough into a ball, flatten into a disk, wrap in seran wrap and refrigerate for about 1 hour.
--This dough can be made a few days ahead and kept chilled until use, just soften slightly at room temperature before rolling--

6-7 C Apples (I like to do mostly red and throw in 1 or 2 green so the pie isn't too sweet)
1 C sugar
1 tsp salt
1/3 C flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp lemon juice

1) Combine all ingredients in a bowl, mixing thoroughly to coat the fruit
2) Pre-heat the oven to 400 degrees
3) Roll the crust out into a 12" diameter circle and place in the middle of a baking sheet lined with parchment paper.  If you have trouble transferring dough after rolling (I know I do!), roll the dough out between two pieces of seran wrap (one under the dough, one over).  No need to flour your counter, and when you want to move the dough simply peel off the top layer of seran wrap, pick the dough up by the bottom layer, flip it onto the cookie sheet, then remove the other piece of seran wrap (which is now on top).
4) Pour fruit mixture into the middle of the circle, and fold up the dough around the edges to form a galette
5) Mix an egg yolk with a small amount of milk, and pat the top of the dough with the mixture.
6) Bake at 400 for 20 minutes, the reduce the oven to 375 and bake an additional 30 minutes