Apple Pie

Ingredients

• 8 Granny Smith apples - peeled, cored and sliced

Pie Crust

• 1-1/3 cups all purpose flour
• ½ cup unsalted butter cold, sliced
• ½ tsp. salt
• 3-5 tbs ice water

Sauce

• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup water
  (add 1 tbs lemon juice if using a less tart apple)
  (add cinnamon to taste if desired)

Directions

1. Slice 1/2 cup of butter like slicing cheese and put back in fridge until needed.
2. Blend 1-1/3 cup flour with ½ tbs salt and mix with pastry cutter in a large bowl.
3. Add 1/3 cup of cold sliced butter (about 2/3rds of the unsalted sliced cold butter) until a meal-like texture using pastry cutter.
4. Add remaining cold sliced butter until the size of small peas.
5. Drizzle ice water, starting with 3 tbs and toss with fork until all dough is covered, add tbs at a time of water if still dry, do not add too much water. If too wet, add more flour.
6. Knead lightly together in bowl.
7. Put dough on table and knead with heal of hands, make into a ball, wrap in plastic wrap and flatten into a disk.
8. Put dough into a refrigerator for 45min-1 hour.
9. Meanwhile, peel, core, and slice the apples, set aside.
10. Preheat oven to 425 F, and do the next two steps simultaneously (if two people available). (If only one person available, make the sauce first and then roll out the dough.)
11. Melt butter in a sauce pan. Stir in flour to form a roué (paste). Add water, white sugar, and brown sugar; bring to a boil. Reduce temperature, and simmer 5 minutes.
12. Roll out dough to 1/4 inch thick and place in pie pan. Cut off excess dough around edges. Fill with sliced apples to make a mound.
13. Roll the excess dough into a ball.
14. Roll out dough to 1/4 inch thick and cut into strips ½ inch wide and place on top of filling mound to create lattice (looks like #).
15. Use a fork to flatten dough around edges of the pie, connecting the lattice to the main dough. Cut off extra dough from the lattice.
16. Gently pour sugar and butter sauce over lattice, filling between the lattice holes. Careful to not spill over the edges of the pan.
17. Bake 15 minute at 425 F, reduce temperature to 350 F, rotate the pie pan and continue baking 25 to 45 minutes.