Apple_Pie

Ingredients:
All purpose flour - 2 1/2 cups (unbleached)
unsalted butter - 1 stick
apples - 6-8
white sugar - 1/4 cup
brown sugar - 1/4 cup
salt - 1 tablespoon
ice water - 1/4 cup
egg -1
cinnamon powder - 1 teaspoon
lemon juice - 1 tsp

Make Pie Crust:
1. Whisk together the flour, salt, and about a tablespoon of white sugar.

2. Cut the butter into small cubes. Using your appliance of choice, mix the butter in until the mixture takes on a coarse, lumpy consistency. It's fine if a few small chunks of butter remain.

3. Continue to mix, drizzling in cold water until the dough is solid and can be lifted and handled without splitting apart.

4. Split the dough formation into two pieces, one somewhat smaller than the other, and roll each piece into a ball. The smaller piece will be used to create the lattice formation to top your pie. If you are making a double crust pie, make each portion of dough the same size.

5. Seal each piece in plastic wrap, eliminating as much air as possible, and refrigerate at least one hour. You can make the dough ahead of time and refrigerate it longer, even for days, if you want.

6. Remove one piece of dough and cover it in some flour. Put some extra flour down on the surface you will be working on.

7. Using a rolling pin, flatten the dough and work it into a circle until it is a few inches wider than your pie pan on each side. It shouldn't be thicker than about a centimeter.

8.Form the dough into your pie pan, taking care to avoid tearing it. There are a few different strategies for doing this. Videojug recommends rolling the dough over your rolling pin and rolling it out over the pie pan. You can also place a large sheet of wax paper under the dough to make it easier to lift.

Preparing the Filling:
* Peel and core your apples. The skin can be left on if you wish your pie to be especially high in fiber.
* Once your apple is peeled, you'll need to slice it into perfect pieces for your pie.
* Once you have removed the core, slice the apples lengthwise, until you have individual pieces about 2-3 inches long.
* Mix together the white and brown sugar, cinnamon, lemon juice and nutmeg if you are using them, and a pinch of salt.
* Add the apples and try to fully cover each piece with the sugar mixture.
* It is best to make the filling and add it to the pie right before cooking.
* However, if necessary, you can refrigerate the filling for a few hours. It is best not to freeze the filling, though, or the crisp taste and freshness of the apples may diminish.

Forming and Baking the Pie
* Pre-heat your oven to 350 degrees Fahrenheit.
* Pour the apples evenly onto the dough inside the pie pan. The apples will likely stack higher than the top edge of the pan, but they will shrink during baking.
* Remove the other chilled dough package to form the top of your pie.
* If you are making a standard top crust for your pie, roll out and flatten the other piece of your dough.
* Using a butter knife, slice a few openings into the dough to let steam out. Most people do this in an "X" or star formation around the center, but you can get a little creative if you want.
* Roll the dough around your rolling pin, place over the edge of the pie, and release the dough gently over the apples.
* Press the edges of the bottom crust and top crust together to form a firm seal.
* Crack open the egg and mix it with a few teaspoons of water. Brush this egg wash over the dough, especially the edges. This will help the crust get brown and crispy.
Put the pie on the top or middle rack of a pre-heated 350 degrees Fahrenheit oven for about an hour.
* When the crust is golden brown on top and the filling is bubbling, remove and let it cool for about ten minutes before serving.
* No apple pie is complete without a healthy scoop of ice cream. French Vanilla is the classic choice, but feel free to use your favorite flavor to give your pie a personal touch.


Some More Helpful Apple Pie Tips:
* Try to avoid a soggy bottom crust. The Cincinnati Post recommends using a glass or ceramic pie plate and baking on the low rack in your oven on a higher temperature (425 degrees Fahrenheit), so the crust will cook quicker than the apples.

* Ken Haedrich at Apple Journal suggests laying a piece of tin foil over the top of the pie if it gets too brown while baking. This will reflect heat away from the top crust while allowing the apples to continue cooking underneath.

*Instead of an egg wash, you can alternately brush the top of your pie lightly with melted butter and then sprinkle on sugar. This strategy is especially useful around winter holidays. Colored sugar adds a sweet taste to the dough and looks quite festive.

MeenuThiyagu