Snow White Poison Apple Pie (Halloween)

In the bowl of your stand mixer, with the paddle attachment on, mix the bread flour together with the black cocoa powder and sugar for about 1 minute on the lowest speed.
8.85 oz bread flour, 0.90 oz sugar, 0.55 oz black cocoa powder
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Add the softened butter all at once and mix on the next speed until it is thinly crumbled (1 or 2 minutes).
4 oz butter
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Add the egg yolk. Continue mixing on the same speed for about 30 seconds to 1 minute, until it is combined.
1 egg yolk
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Add a tablespoon of water, one at a time and continue mixing for about 2 minutes. NOTE: Depending of the bread flour and egg yolk you might need a bit more or need a bit less. Be careful to not under water your dough as it will be break upon rolling it. And the same goes if it is too wet, the dough will collapse upon baking.
3 1/2 Tbsp water
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Transfer the dough onto your Roul'Pat™ and roll it slightly bigger than your tart mold.
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With the help of the Cake Server Knife remove the extra dough. Lightly pierce it with a fork. Cover and set aside in the refrigerator prior baking. NOTE: The dough will hold better and will have less chances to retract.
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Prepare the top dough using the same process as for the bottom dough: First, mix the bread flour and sugar. Add the butter, then the egg yolk together with the water and green food colorant.
8.85 oz bread flour, 0.90 oz sugar, 4 oz butter, 1 egg yolk, Food Colorant
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Transfer the dough onto your Roul'Pat™ and roll it slightly bigger than your tart mold.
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With the help of the Cake Server Knife draw and cut your "poison apple". Cover and set aside in the refrigerator prior baking as well.
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Peel and remove the core of your apples. Then thinly slice them and set aside in your mixing bow.
2.20 Lbs apples
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Place butter in a medium sauce pan and heat on low until melted. Whisk in the all-purpose flour (it will make a paste). Then, add the water and sugar right away. Bring it to a boil and let it simmer for a couple of minutes. Remove from heat and combine the vanilla bean paste and ground cinnamon.
8 oz butter, 0.71 oz all-purpose flour, 2.12 oz water, 7.05 oz sugar, 1 tsp vanilla bean paste, 2 tsp ground cinnamon
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Pour the caramel over the apples and toss to coat.
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Preheat oven to 425F/220C.
Take your tart mold out of the refrigerator and pour your apple preparation evenly. Then take your "poison apple" design dough and fit it on top. Brush with the egg wash and sprinkle some Demerara sugar.
1 egg, 1 Tbsp Demerara sugar
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Bake for 15 minutes at 425F/220C. At the mark, reduce the heat to 350F/180C and continue baking for about 45 minutes. It is ready when the apples are soft and the filling is bubbling. Let your pie rest at room temperature for about 2 hours before serving. Enjoy with your favorite ice cream! "BONE" Appétit!
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NB: The dough should be baked within 24 hours of assembly. Store it in the freezer up to 3 months.