Preheat oven to 400˚F convection bake with rack in position 2 (bottom position).
Divide pâte brisée into 2 pieces, one slightly larger than the other.
On a floured surface, roll out the smaller of the two piec- es to fit the pie plate so that the dough hangs over the edge of the plate. Cut the dough if necessary so that the overhang is about 1 inch long. Place in the refrigerator for at least a half hour to rest.
Slice the apple halves thin (about
Carefully fill the pie with the apple slices starting in concentric circles. As you start to gain height with the apples keep layering the slices evenly, lightly pressing on layers as you go. Be sure to fill in gaps with slices until all the apples are used.
Roll out the larger piece of pastry, turning the dough on the floured surface as you roll. You should have an abundant amount to cover the pie. Very carefully, fold the rolled dough in half and lay the folded edge across the center (diameter) of the pie, touching the pie plate on each edge. Carefully unfold the dough, lifting as you unfold, to drape the pastry on top of the apples. Press the bottom and top edges together folding over the over- hang. Decorate the crust if you wish using your thumb and first finger or a fork. With a knife, cut three
In a small bowl whisk together the egg and water and brush the egg wash all over the top of the pie.
Bake for 15 minutes. Reduce the temperature to 325˚F and bake for an additional hour, or hour and 15 minutes until the crust is nicely browned.
52