Exquisite Apple Pie

Make Warm-Water Pâte Brisée.

Pare and core apples; reserve skins and cores. Cut apples into small chunks. Combine chunks and 1/3 cup sugar in medium-size bowl. Let stand, stirring occasionally, 30 minutes. Drain apples reserving apples and juices separately.

Heat reserved apple skins and cores, 2 cups water, the cloves and lemon peel in medium-size saucepan to boiling; reduce heat. Simmer covered 5 minutes; remove cover. Simmer 10 minutes. Strain mixture, pressing solids with spoon to extract liquid. Discard solids. Heat liquid and reserved apple juices in saucepan to boiling; reduce heat. Simmer uncovered until reduced to 1/2 cup, about 15 minutes; reserve.

Heat oven to 450F. Place baking sheet in oven. Quickly roll half the pastry on lightly floured surface into circle 2 inches larger than inverted 9-inch pie pan. Pastry will be very thin. Fold into quarters; ease and unfold into pie pan. Trim pastry flush with edge of pan. Spread half of the reserved apples over pastry; sprinkle with half of the remaining 1/3 cup sugar. Pour reserved syrup over apples. Top with remaining apples and sugar.

Roll remaining pastry into circle 1 inch larger than inverted 9-inch pie pan; fold into quarters. Moisten edge of bottom crust with water. Unfold and center top crust over apples; press lightly at edge. Trim pastry flush with edge of pie pan; seal edge with fork. Cut steam vents in top.

Bake pie on baking sheet 15 minutes; reduce heat to 375F. Bake until top is golden and juices begin to bubble through steam vents 30 to 40 minutes. Cool on wire rack. Serve warm or at room temperature.