Mom’s Apple Pie

  • 2 1/2 cups (300g) AP flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup butter, cut in chunks and kept very cold the whole time
  • 1/4-1/2 cup ice water

Directions

  1. Peel, chop up roughly ten apples of varying types. Enough to fill two large Pyrex glass bowls with lids. Put in with the apples some cinnamon, vanilla extract, some lemon juice (about 1/2 lemon per bowl of apples) and a bit of sugar (about 1 teaspoon per bowl or none at all).
  2. Let the apples sit in the bowl with the lid on a large plate for 24 hours. Once or twice during that 24 hours, flip the bowl over.
  3. Now it’s time to make the crust. Mix the 300g flour, 12g sugar, and pinch of salt in the food processor for about 15 seconds.
  4. Chop the butter into 1 tablespoon pieces and stick in Cuisinart, pulsing for another 15 seconds. Dough should be coarse meal.
  5. Add  1/4 cup ice water. Pulse. Your goal is to pulse as little as possible but get it to form clumps (size of lima beans), not one big ball.
  6. Add a bit more water, little by little, until you get the clumps. Better not to add all of the additional 1/4 cup.
  7. Put a large piece of saran wrap on the counter. Dump the dough onto the plastic. Touch the dough as little as possible.
  8. Close up the saran wrap and mush the dough into a disk shape. Put in the fridge at least one hour.
  9. Dough should be somewhat flexible when you roll out on floured surface. Move it constantly so it doesn’t stick.
  10. 10. Move it into the pie plate when you can see that it’s larger than the size of the pie plate.
  11. 11. Drain the apples into the sink, then put in dough and cover.
  12. 12.You can put egg wash or milk on the dough to stain it.
  13. 13. Either bake for 25 minutes at 425 degrees and then 30-35 minutes at 375 degrees. OR 20 minutes at 450 degrees and 40-50 minutes at 375 degrees. I don’t know which one is better.
  14. 14. If the dough looks like it’s getting too dark, cover it with tin foil.