Apple Pie

Ingredients

Crust (Make twice)

• 1 cup all-purpose flour
• ¼ tsp salt
• 1 stick salted butter
• Ice-cold water

Filling

• 8-9 granny smith apples
• 1 tbsp lemon juice
• ½ cup sugar
• ½ + 1/8 tsp cinnamon
• 1/8 tsp all spice
• 1/16 tsp nutmeg
• ¼ tsp vanilla extract
• ¼ cup all-purpose flour
• 2 tsp salted butter

Instructions

Crust (Repeat Twice)

1. Cut butter into ¼" cubes.
    
2. Blend flour, salt, and butter in a blender until crumbly.
    
3. Place mixture in a bowl, and add ice water 1 tbsp at a time. Mix with fork until dough comes together.
    
4. Press into a flattened ball, wrap in plastic wrap, and place in fridge.
    
5. Repeat steps 1-4 for second crust.

Filling

1. While crusts are cooling in fridge, peel and slice apples. Slices should be less than a 1/4" width.
    
2. Sprinkle apples with lemon juice and stir.
    
3. Add sugar and spices to apples. Stir until thoroughly mixed. Taste test a piece and adjust spices to taste.

Make The Pie

1. Pre-heat oven to 425º F.
    
2. Remove one crust from fridge. Lightly flour a surface, unwrap dough, and roll out to fit a 9" deep dish pie plate (glass/pyrex plate recommended). Work quickly so the dough does not get too warm.
    
3. Place dough-filled pie plate into the fridge, and remove the second package of dough. Roll out to fill a 9" deep dish pie plate.
    
4. Using a pizza cutter, cut into ¾" strips. Use the strips to lay out a lattice grid on a cookie sheet. Place cookie sheet in the freezer.
    
5. Remove pie plate from fridge. Add ¼ flour to the apple mixture, and thoroughly mix.
    
6. Fill pie dish with apple mixture. Apple mixture should fill dish up to the top edge of the crust, and it's okay if it heaps up in the middle (like a mound).
    
7. Cut the 2 tbsp of butter into small pieces and dot the apples (place pieces of butter on top of apple slices).
    
8. Remove lattice crust from freezer. Place one hand on top of the lattice, confidently flip it over the pie, and then quickly remove the supporting hand so the lattice covers the pie (DO NOT HESITATE). If the lattice sticks to the cookie sheet, let it sit on top fo the pie unti lit warms up, and it will call off.
    
9. When the ends of the lattice are pliable, roll lattice crust together with the botom crust to make the edge of the pie. Make sure they are well rolled together and above the edge of the filling so it doesn't leak out.
    
10. Press the edge into a fluter/scalloped pattern.
     
11. Bake at 425º F for 20 min. Reduce temperature to 350º F and bake for an additional 45-50 min. or until apples are soft and bubbly, and crust is golden brown. Cover edges with foil if crust starts to get too dark.
     
12. Allow to cool for at least 1h before serving.