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Pie Crust:
1 c butter
2 1/2 c flour
1/2 tsp salt
1 egg
1/2 c cold water use ice if necessary
1 T apple cider vinegar
Apple Filling:
3-4 Tart apples, such as granny smith
3-4 Sweet apples, such as pink delicious or gala
3/4 c brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1 c unfiltered apple cider
2 T fresh lemon juice
1 egg
coarse/turbinado sugar
Vanilla bean ice cream, for serving
For the Crust:
Stir the flour and salt together. Blend the butter into the flour mixture with your hands or a pastry cutter until the mixture is crumbly and chunky. Store in the fridge until ready to use.
Beat the egg and cold water together. Add the apple cider vinegar to the egg mixture. Pour the liquid mixture into the flour mixture and lightly fold them together. Let it sit for a few minutes to let the water start to absorb.
Using your hands, mix until a dough forms. Add an additional 1-3 tablespoons of cold water if necessary, to make the dough come together, but don’t add too much or the dough will be too wet and sticky.
Divide the dough into two equal balls, and shape them into round discs, wrap them in plastic wrap, and then chill them for one hour in the refrigerator.
For the Filling:
Peel, core, and slice them into about ¼ inch slices and place them in a pot with some water and simmer until just slightly tender, about 5 minutes.
In a bowl mix together the sugar, cinnamon, and nutmeg. Stir in the apple cider and lemon juice. Add apples, mix and set aside.
For the Crust:
On a floured surface, roll one of the dough disks from the center out into a circle until about ⅜ of an inch thick. Make sure the dough is about an inch larger than the pan all the way around. When you are finished rolling it out, carefully fold the dough in half and then in fourths to pick it up and transfer it to your pie pan. Press the dough into the pan to remove any air pockets. Put the bottom crust in the freezer for 10-15 minutes to get it cold again.
Pour the apple filling into the crust. Even out the apples, be careful not to overfill the pan. Put it back in the refrigerator while you roll out the other dough disk.
For a lattice top crust:
Roll the second dough disk out, cut into 1-inch strips with a pizza cutter, or knife, then alternate laying the strips down in a lattice pattern. Trim the strips and crimp the edges. Brush with an egg wash, and sprinkle on sugar.
Bake at 400 degrees for 20 minutes, then reduce the heat to 350 degrees and bake for another 30-40 minutes until the crust is golden brown.
Allow the pie to cool and rest at least for an hour or two before cutting it to allow the juices to thicken
