• Line a 9.5-inch | 24 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Large Round Mold placed on top of a medium perforated baking sheet. Set aside.

PIE DOUGH PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, mix the bread flour together with the sugar for about 1 minute on the lowest speed.
  17.65 oz bread flour, 1.78 oz granulated sugar
• Add the softened butter all at once and mix on the next speed until it is thinly crumbled (1 or 2 minutes).
  8 oz butter
• Add the egg yolks. Continue mixing on the same speed for about 30 seconds to 1 minute, until it is combined.
  2 egg yolks
• Add a tablespoon of water, one at a time and continue mixing for about 2 minutes. NOTE: Depending of the bread flour and egg yolks 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.
  3.52 oz water
• Transfer the dough onto your workstation and divide it in two.
  
• Roll both doughs slightly bigger than your prepared pie mold.
  
• Take the first dough and make it fit to your mold with the help of knife to remove the extra dough. Then, lightly pierce it with a fork.
  
• Take the second dough and use your smallest cookie cutter to cut the center of the pie dough.
  
• Cover and set aside in the refrigerator prior baking. NOTE: The dough will hold better and will have less chances to retract.

APPLE PIE FILLING PREPARATION

• Peel and remove the core of your apples. Then thinly slice them and set aside in your mixing bowl.
  2.20 Lbs apples
  
• 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 granulated sugar, 1 tsp vanilla bean paste, 2 tsp ground cinnamon
  
• Pour the caramel over the apples and toss to coat.
  

ASSEMBLY

• Preheat oven to 425℉/220℃.
• Take your pie mold out of the refrigerator and pour your apple preparation evenly making a small dome from the center.
  
• Then, take your top dough and fit it on top, seeing the sides together. You can also use the extra dough to decorate your pie. Brush with the egg wash and sprinkle some Demerara sugar on top.
  1 egg, 1 Tbsp Demerara sugar
  

BAKE!

• Bake for 15 minutes at 425℉/220℃. At the mark, reduce the heat to 350℉/180℃ 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, this will help the caramel to set. Enjoy with your favorite ice cream! Bon Appétit!
  
• NOTE: The dough should be baked within 24 hours of assembly. Store it in the freezer up to 3 months.