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| apples between skillets, and cook, stirring often, until sugar melts and apples are |
| golden and coated in syrup but still firm, 8 to 10 minutes. |
| 4. Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully |
| ignite with a match. Cook until flames die down, shaking pan to toss apples in melted |
| sugar and brandy. Repeat with remaining brandy and apples. Remove from heat, and |
| 5. Remove the crusts from the refrigerator; transfer cooked apples to prepared pie |
| pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water to make |
| egg glaze, and brush glaze on edge of dough. Center the rolled pie dough over |
| apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, |
| gently press crusts together along edge, and crimp. |
| 6. Cut several steam vents into crust. Brush surface with egg glaze, and sprinkle |
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| with remaining 1 tablespoon sugar. |
| 7. Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350°, and |
| bake until the crust is crisp and the apples are soft, 45 to 50 minutes more. Let stand |
| at least 30 minutes before serving. |
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Barrington
Software Incorporated