1 Tbsp fresh lemon juice 1 cup to 1½ cups sugar (this depends on the tartness of the apples and on your preference) 1/8 tsp cinnamon 1/8 tsp nutmeg 1/16 tsp allspice 1 egg white 1 Tbsp sugar for topping Roll out the pastry, one disk at a time, using gentle even pressure from the centre to the outside edges. The dough should be about 12 inches in diameter and about 1/4-inch thick. Gently fold one dough circle into quarters and place in a pie pan, with the point in the middle of the pan. Gently unfold the dough and settle the dough into the pan. Place the other dough circle on a parchment-lined cookie sheet. Refrigerate both rolled out dough circles while preparing the filling. Peel the apples, quarter them through the stem (pole-to-pole) and remove the stems and cores. Turn apple pieces flat sideways and slice thinly crosswise. The slices should be about 1/8- to ¼-inch thick. Place apples in a large bowl and toss with lemon juice. In a small bowl, whisk together the sugar and spices until thoroughly combined. Pour over the apples and toss to coat the apples evenly with sugar mixture. Preheat oven to 425 F. Remove pie plate (with pastry) from the fridge. Fill shell with apple filling, tapping the plate gently to settle the apples in brick-like layers. Use all the apples. Apple slices should mound slightly in the centre of the pie. Use a paring knife to trim bottom crust flush with the edge of the pie
plate rim. Remove rolled out top crust from the fridge. Use a small star-shaped cookie cutter to cut shapes out of top crust for vents. Place dough over apple filling; make sure to leave a lot of slack and not to pull the dough too tightly. You want it to settle over the filling as it cooks, rather than stay in a stiff dome shape. Place cut out stars over the top dough in a decorative arrangement. Cut the edges of top pastry to ½ inch past the edge of the pie plate. Fold the dough under the bottom pastry edge, tucking the pastry inside the edge of the pie plate as you go. Use your thumb and forefinger to crimp edges of the pastry. Brush the top crust and edges lightly with egg white and sprinkle with 1 Tbsp sugar. Place pie in bottom third of the preheated oven. Bake for 20 minutes, until top begins to get golden. Reduce heat to 375 F, rotate pie and bake for 30 to 40 minutes more, until crust is a deep golden brown and the apples are bubbling and juicy. Remove from oven and place on cooling rack. Let cool for at least 2 hours (preferably 4 hours) before eating. CRANBERRY MEYER LEMON CUSTARD TART The combination of fragrant Meyer lemon with sweet custard and tart cranberries is to-die-for delicious! The presentation in a fluted tart pan makes this seem like a very fancy dessert, even though the use of a simple press-in crust and ultra-simple custard means this tart takes minutes to throw together. The recipe can also be made in an 8x8 inch square pan, or a 10-inch pie pan. Plan to eat this tart up within two days. Shortbread Crust: ⅔ cup all-purpose flour 2 Tbsp whole wheat flour (for a delicious nutty flavor in the crust)
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