Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Preheat an oven to 350°F.
In a bowl dry mix together the dark brown sugar, Ultra-Sperse M, vanilla bean seeds, cinnamon, nutmeg, ground ginger, allspice, salt, and Valencia orange peel.
Coat the apples with the sugar and spice mixture in a bowl and allow the apples to macerate until needed.
Chef Notes: The Ultra-Sperse M acts as a binder that holds the liquid together and prevents the macerated apples and juice from leaking out of the center when the pie is sliced.
On a work surface lightly dusted with flour, cut the pie dough in half and roll out to a diameter about 3 ½ inches wider than the base of your pie dish.
Do the same with the second portion of dough for the top.
Coat the pie dish in a thin layer of oil.
Roll the dough onto the rolling pin and drape it over the pie dish. Shrink the dough into the edges of the pie dish and fit it evenly into all the edges of the dish.
Pour the apples into the dough lined pie dish.
Beat an egg and brush a thin layer around the edges to make sure it seals the seam of the crust.
Roll the second portion of dough over the top of the apples.
Trim any excess dough from the edge of the pie.
Crimp the edges with a fork or 3 fingers. This is a rustic looking pie so no need to get too fancy.
Cook the pie in the oven for 45 minutes to an hour or until it reaches an internal temperature of 195°F.
Remove and allow the pie to cool before serving.