Apple Pie

Instructions

1. First, you will make the dough. Cut the sticks of butter into medium-sized cubes and set them aside. Then, in a large bowl, pour in approximately half of the flour and wish in the Kosher salt and white sugar. Toss in the butter cubes and, using your hands, coat the butter cubes with flour.
2. Begin to pinch the cubes of floured butter between the pads of your fingertips. The pieces of buttered flour won't all be the same size after pinching and that is okay. Add 4 tablespoons of water into the mix and start to bring the dough together using your hands. It should start to get less flour-like and more paste-like. You can add an additional tablespoon of water if your dough has not started to come together.
3. Empty the dough onto a lightly floured surface. This is where you are going to knead the dough. Gently smash the dough with the palm of your hand, folding the top of the dough back towards you each time as you go. You only need to do this five of six times. You don't want to overwork the dough.
4. Using a knife or pastry scraper, cut the dough into two equal parts, form each half into a nice, smooth ball. Wrap each ball of dough in Saran wrap and let the dough sit in the refrigerator for 1 hour.
5. While the dough rests in the refrigerator, make the pie filling. Wash, peel and core the apples. Then cut the apples into thin slices and place them into a large bowl. Add the lemon juice, brown sugar, cinnamon and nutmeg into the bowl and stir.
6. In a large skillet, melt 1 Tablespoon of butter and add in the apple slices. Saute the apples on a low-medium heat for 10-12 minutes. While the apples are sauteing, combine the corn starch with a teaspoon of water and mix into a slurry, then, add it into the apples and stir. Remove the apples from the stove and allow them to cool.
7. While the apples are cooling, you will roll out the pie crust. Lightly flour your surface, remove the dough balls from the refrigerator and using a rolling pin to roll the dough out into large circles. You want the circles to be about 1/2 inch wider than the circumference of your pie dish. You will use one round as the crust and the other round as the cover. Note #1: If you aren't sure if your crust is the right size, once you have rolled out your dough, turn the pie crust onto its pace and place it onto your rolled dough. Then, use a pastry cutter to cut out a circle that is about 1/2 inch wider than your pie dish. Note #2: You have many options when it comes to covering your pie. You can cut the second round into strips to make a lattice top. You could also leave the round in tact cover the pie, and simply make a few slits to allow steam to escape. You can also ditch the pie cover altogether, save the second pie crust, and make a crumb topping instead. The options are endless.
8. Place the dough into your pie dish and lightly press your index fingers around the bottom inside of the pan, pressing the dough into the curve of the pie dish. Use a fork to poke a few holes into the bottom of the pie pan; this allows steam to escape. Pour the apple filling into the pie crust.
9. Cut the second round into one inch strips and assemble them over the apples in a lattice (over-under) style. Then, crack the egg into a small bowl, add in the milk, give it a good whisk, and brush the top of the pie with the egg wash.
10. Cover the pie edges with a silicone protector or foil and sprinkle the top of the pie with coarse sugar as desired. Bake the pie at 350 degrees for one hour. Check the pie after 45 minutes and if it is perfectly browned, cover it with a foil tent for the remaining 15 minutes.
11. Remove the pie from the oven and allow it to cool before you serve it or the slices will fall apart. The filling needs time to set and this will take a few hours. Once the pie has cooled, slice, serve and enjoy. Note: If you are like me and prefer to serve your pie warm, you can cover it with foil and reheat it for 15-20 minutes at 350 degrees.

• Servings : 10
• Ready in : 150 Minutes
• Course : Dessert
• Recipe Type : Dessert
• Ingredient : Flour