Apple Pie

Directions

1. Whisk eggs with water. Combine dry ingredients and pulse in food processor until mixture looks like crumbs, about 1 minute. Slowly add liquid mixture into processor while it’s running; about 30 seconds to a minute.
2. Transfer dough to a large cutting board or surface and knead; about 1 minute. Form into a flat disk and wrap with plastic. Refrigerate until ready to use.
3. Place apples into a large saucepot; add water with sugar. Turn on stove at low heat and cook; about 30 minutes, stirring occasionally until apples are softened. Adjust heat to medium, about 2 to 3 minutes to absorb remaining liquid; set aside to cool.
4. Preheat oven to 350°F (180°C).
5. Take dough out of refrigerator. Allow to rest at room temperature; about 30 minutes before use. Generously flour a cutting board or flat surface. Using a rolling pin, start pushing down the middle of dough and roll out and away. Keep repeating until dough is large enough to cover surface of the pie pan. The dough should exceed the surface.
6. Wrap dough around rolling pin and transfer into pie pan. Unroll dough and form around edges. Using a fork, poke a few holes in pie crust. Fill with apple compote. Cover with second crust. Using a sharp knife cut out 4 to 5 holes on surface of pie crust. Whisk together egg and water. Brush top layer crust with egg wash.
7. Bake pie in oven, about 45 minutes. Remove from oven and set on a cooling rack to cool.
8. Divide pie into 8 equal parts to serve.