Adapted from Irish Traditional Cooking (reprinted by Kyle Books, 2012).
by: Three Many Cooks
Serves: 12
Ingredients
1 cup (2 sticks) butter, at room temperature
¼ cup sugar, plus ⅔ cup for the filling and a little extra for sprinkling
2 large eggs, plus an extra for egg wash
2½ cups all-purpose flour
1½ pounds (4 to 5) tart crisp apples, such as Granny Smith, peeled quartered, cored, and sliced
⅛ teaspoon ground cloves
Instructions
Cream butter and ¼ cup of the sugar in the bowl of an electric mixer; add 2 of the eggs and beat until smooth. Reduce mixer speed and add flour a heaping half cup at a time to form stiff but sticky dough. Turn onto a floured surface and form into a ball. Divide dough into ⅔ and ⅓ portions; wrap each in plastic and press to flatten into a round. Refrigerate at least 1 hour and up to 3 days.
When ready to bake, adjust oven rack to lower-middle position and heat oven to 350 degrees. Toss apples with remaining ⅔ cup of sugar and the cloves.
Roll the larger dough round on a floured surface to a 13-inch circle; fit into a 10-inch tart pan or a 9½-inch deep-dish pie plate. Turn apples into pie plate. Roll remaining portion of dough on a floured surface into a 10-inch circle. Lay pastry over apples and pinch with bottom piece of dough to seal; flute edges. Brush with an egg wash, and decoratively slit the dough top with a paring knife.
Bake until pie is golden brown, 45 to 60 minutes. Remove to a wire rack to cool. Cut into slices and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/darina-allens-cullohill-apple-pie/