For one 1o-inch pie, you'll need:
+ pâte brisée, 2 rounds
+ 1 vanilla bean
+ 2 large, tart apples (such as Granny Smith)
+ 1-2 large, sweet apples (Red Delicious, Braeburn)
+ brown sugar, 1/3 cup
+ salt, 1 pinch
+ 1 lemon
Before creating the second batch of pâte brisée, seed the vanilla bean. Using a paring knife, make a deep cut down the length of the bean. Using a spoon, scrape the seeds from the inside of the bean. Introduce the vanilla seeds to the pâte brisée before adding the water. Refrigerate for 30 minutes.
Place a sieve over a bowl. Peel, core, and slice the apples; you should have about 4 cups of apples. Place in the sieve. Toss with lemon juice and brown sugar. Allow to drain for at least 15 minutes. Preheat oven to 375 degrees F.
Roll the first (not vanilla) batch of pâte brisée into a large circle; transfer into a pie plate. Arrange the apple slices in concentric slices. Roll the second (vanilla) batch of pâte brisée into a large circle; gently place on top of the apples. Use a rolling pin to remove excess dough from the edges of the plate. Pinch the remaining crust to seal. Using a paring knife, make an "x" on top of the pie to allow steam to escape. Bake for 45-50 minutes, or until golden brown. Rest for 5-10 minutes. Enjoy!