INGREDIENTS
3 1/2
lbs Heirloom apples
1
Egg yolk, large
2 tbsp
Lemon juice, fresh
1/4 cup
All-purpose flour
1 tsp
Cinnamon, ground
1/2 cup
Granulated sugar
1/2 tsp
Salt
2 tbsp
Sanding sugar
1
Vanilla bean
1
Pate brisee to make one double-crust
1
cut into 4-inch pieces 1 tablespoon cold unsalted butter, unsalted
2 tbsp
Heavy cream