Double Apple Pie

Combine 1 cup butter, softened, with the flour until it forms a sandy mixture. Add 3/4 cup granulated sugar, a pinch of salt, a pinch of vanilla, the grated rind of 1 lemon and 4 egg yolks and knead together until it forms a ball; cover it and let it rest in the refrigerator for at least 30 minutes.

Peel 3 apples, cut them into thin slices and cook them in a covered pan with 5 1/3 teaspoons butter, 1/2 pod of vanilla opened lengthwise, and 1/4 cup granulated sugar. After 10 minutes, add 1 ounce of Maraschino liqueur, set it on fire, douse it with 1/2 cup water and cook for another 5 minutes. Allow this mixture to cool.

Peel the remaining 3 apples, core them with an apple corer and cut them in half. Set the apples cut side down on a cutting board and slice them very thin, keeping the slices together in the apple’s shape. Transfer them to a baking sheet lined with parchment paper, spread the apple slices out slightly like a hand of cards, brush them with melted butter and sprinkle them with granulated sugar. With a rolling pin, roll out the dough 1 inch thick and use the dough to line a Springform cake pan (8 1/2 inches across and 2 1/2 inches tall). Roll the remaining dough into a disk 8 1/2 inches across.

Spread a little of the preserves on the bottom of the pie, then pour the cooked apples over it. Cover with the second disk of dough and seal the edges by pinching them together. Pierce the top crust with a toothpick and brush the edges with beaten egg yolk. Bake the pie and the apple slices at 340°F. Remove the apple slices after 25 minutes, then remove the pie after another 25 minutes. Let the pie rest for a few minutes, then brush it with the preserves and top it with the apple slices, set like spokes from the center. Dust with powdered sugar.