Apple Pie

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Pie Dough

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2 1/2 cups all purpose flour

1 Tablespoon sugar

1 teaspoon salt

1 cup cold butter cut into cubes

1/4 cup cold water

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Combine dry ingredients into a bowl and add the cubed butter. Use a pastry cutter to cut the butter into coarse crumbs.

Add water until it forms a dough mass. If dough is still dry, add 1 tablespoon at a time until it comes together. If too wet add a little flour. You don't want to knead the dough, you want to see the butter chunks still. Only mix until combined. Wrap into 2 pieces and place in the refrigerator for about an hour or until chilled.

*Dough can be frozen for about 3 months

*Dough can be in the refrigerator for up to 2 days

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Apple Filling

3-4 large baking apples, if using small apples, double the amount (I used a combination of Granny Smith and Honeycrisp for tartness and sweetness, but you can use all Granny Smith)

1/4 cup brown sugar

1/4 cup granulated sugar

1/4 teaspoon salt

One teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground all spice

1/4 teaspoon ground nutmeg

Two tablespoons cornstarch or flour

Zest of 1 lemon

1/2 lemon juiced

Peel, core, and slice apples 1/4 inch.

Toss apples with the rest of the ingredients. Put aside.

Take one piece of pie dough out of the fridge. Dust the work surface with flour. Place dough on top of flour and sprinkle a little flour on the top. Roll out 1/4 inch thickness.

Place rolled-out pie dough in a 9-inch pie dish—place in the fridge.

Take the 2nd piece of pie dough out and repeat the same, rolling it out to 1/4 inch thickness.

This time, cut strips with a knife or pizza cutter.

Take the pie dish out of the fridge. Place the apples in the pie. You want it to be mounded with apples because they will shrink when baked.

For the lattice top. Place the strips onto the pie, folding back every other strip. then place another strip perpendicular and repeat until you get a weaved pattern. If you are not doing a lattice top crust. You can place the whole piece of rolled-out dough on top of the apples, but cutting slits with a knife or scissors is necessary to allow the steam to vent. Crimp the edges of the pie all around. Egg wash top with one egg and one tablespoon of water and sprinkle with sugar. Place in the freezer for 10 min before baking.

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Bake at 400 for 15 min.

Lower temperature to 350 for about another 45 min

*if the top is browning too fast. Place aluminum foil on top lightly to slow browning

*Assembled pie can be frozen whole and unbaked. Wrap in plastic wrap or a ziplock bag in the freezer.

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For the frozen pie. Do not thaw in the fridge.

Bake at 400 for 20 min.

Lower temperature to 350 and bake for another 45-60 min.

Let it rest for 2 hours before slicing.

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*Baked apple pie can be stored at room temperature for 2-3 days or in the fridge for up to a week. To reheat bake slices in a 350 oven for 5-10 min.

Enjoy!