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Servings Per Recipe: 1
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Line a pie pan with the pastry dough, leaving at least 3/4 inch dough hanging over the rim, and refrigerate. Roll a second round of pastry dough the same size as the first, place it on a sheet pan, and freeze it.
Peel, halve, core, and slice the apples slightly less than 1/2 inch thick.
Toss the apples gently with the sugar and flour. Heap them in the pastry-lined pie pan and dot them with the butter.
Place the frozen round of pastry dough on top of the pie and let it thaw slightly.
Working around the pie, pinch together the top and bottom rounds of dough and roll them to form the edge.
Make at least 6 vents in the top of the pie to let out steam, then brush the top of the pie with the egg wash and sprinkle with sugar.
Bake until steam and juice come out of the vents and the top crust is golden brown.
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