Classic Apple Pie

Ingredients

Makes 8 servings

• 6 apples, peeled and sliced
• 3/4 cup sugar
• 1 tbsp cinnamon
• 2 tbsp butter
• 2.5 cups All Purpose Flour
• 1/2 tsp Salt
• 1 tbsp granulated sugar
• 1 cups unsalted butter
• 6-8 tbsp Water

Instructions

1. CRUST PREPARATION
2. Combine the first portion of flour and butter: In a medium bowl, add 1 ½ cups of flour, salt, and sugar. Whisk to combine. Scatter the cold butter cubes over the flour, then briefly mix with a fork or spatula to coat the butter. Using a pastry blender, cut the butter into the flour until the mixture has a coarse, mealy texture, similar to breadcrumbs. This should take about 1 to 2 minutes.
3. Add the remaining flour: Scatter the remaining 1 cup of flour over the butter and flour mixture. Continue to work the mixture with the pastry blender for about 20 seconds, or until the flour is evenly distributed. The dough should look crumbly, with some pea-sized pieces of butter still visible.
4. Add water and bring the dough together: Transfer the mixture to a medium bowl. Sprinkle 4 tablespoons of ice water over it, then use a rubber spatula to press the dough into itself. The crumbs should start to form larger clusters. To check if it’s ready, pinch a small amount of dough; if it holds together, you’re good to go. If it falls apart, add 2 or more tablespoons of water and continue to press until the dough comes together.
5. Form and chill the dough: Remove the dough from the bowl and gently form it into a ball on a clean surface. Cut the ball in half, then flatten each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
6. ROLLING OUT PIE DOUGH
7. Prepare the dough: Remove one of the dough disks from the refrigerator and let it sit at room temperature for at least 5 minutes. This makes the dough less stiff and easier to roll. Lightly flour your work surface, the top of the dough, and your rolling pin.
8. Roll the dough: Using your rolling pin, roll the dough, turning it a quarter turn after every other roll, until you have a circle about 12 inches in diameter (perfect for a 9-inch pie dish). Periodically check to make sure the dough isn’t sticking to your work surface, and add a small amount of flour underneath as needed. You can always check the size by inverting your pie dish over the dough (you should have about a 1-inch edge all the way around).
9. Transfer to the pie dish: To move the dough to your pie dish, carefully roll it around your rolling pin, then unroll it over the dish. Gently press the dough down into the dish, making sure it lines the bottom and sides without pulling or stretching it.
10. Chill the crust: Slide the unbaked pie crust into the refrigerator and chill for at least 30 minutes.
11. Toss apples with sugar and cinnamon.
12. Fill bottom crust with apple mixture and dot with butter, cover with top crust.
13. Roll out your second dough disk, then place the top crust over the filling. Trim the edges of both crusts and then crimp them together.
14. Preheat oven to 375°F.
15. Bake for 50-55 minutes, until fruit is bubbling and crust is nicely browned. (Cover edges with foil if the crust is browning too quickly.)
16. Cool completely on a wire rack.