• Make the brown butter pie crust recipe, divide the crust into two halves, wrap and chill it for a few hours or up to 2 days.

Macerate the apples:

• Peel, core and thinly slice the apples and set into a large bowl. Toss with the lemon juice, cinnamon, nutmeg, allspice, brown sugar and salt. Cover the bowl with plastic wrap and set in the fridge for 3-6 hours (longer means less crunch in the apples after baking).

Assemble the pie:

• The crust recipe is enough for the bottom and top. Roll out the bottom crust on a floured surface until it’s about 10” diameter (1 inches wider than your pie pan). Place the dough into the bottom of a metal pie pan and press the crust into the bottom edges. Using kitchen scissors, cut the extra dough on the sides so you have an even circle, fold the edges under and pinch to seal, then use your thumbs to crimp the crust (see video for guidance). Set it in the fridge or freezer to chill.
• Set a fine mesh sieve over a large frying pan or saucepan. Pour the apple mixture into the sieve. Set the apples aside and set the pan with the liquid over medium heat.
• Cook until the liquid has considerably reduced in volume and is thick has the texture of a warm syrup (careful not to burn it), about 7-10 minutes depending on how high the heat is. Once thickened, set aside.
• Brown the butter in a frying pan: cook the butter in a medium frying pan until it melts, then sputters, then foams. Once you start to see brown bits at the bottom, stir until all the bits are brown. Immediately transfer the butter to a heat-proof bowl and set aside to cool for 5 minutes.
• The apples may have gathered a bit more liquid at this point - you can discard that liquid. Toss the strained apples with the brown butter and reduced liquid then fold the flour or starch over the apples. Spoon it into the bottom crust.
• Roll out the top crust into a 10” circle and slice it into six 2” strips (you may need to roll it out, slice out some strips, then gather the dough and roll it out again). Thread the strips over and under each other, folding them over to weave. Tuck the top crust into the edges, and pinch to seal.
• Chill the pie for 20 minutes in the fridge.
• Preheat the oven to 400 F.
• Brush the top pie crust and edges with the eggwash and sprinkle with sugar. Set the pie on a cookie baking sheet lined with parchment paper (this is to catch any escaping juices) and bake for 20 minutes.
• At the 20 minute mark, the edges will usually show browning. To prevent it from over-browning, cut out 3 small sheets of aluminum foil and, with oven mitts to protect your hands from burning, gently place the strips around the crust, gently squeezing to secure the foil (you can leave the middle of the pie exposed).
• Return the pie to the oven and bake for another 35-40 minutes, until the juice is bubbling out of the top and has been bubbling for at least 5-7 minutes.
• Let the pie cool on the counter for at least an hour before slicing.