To make a 9in double crusted pie:
2/3 cup salted butter
1¾ cups all-purpose flour
2 teaspoon sugar
3-8 tablespoons cold water
1. Measure out the butter and freeze it for at least 30 minutes.
2. Sift the flour and sugar into a large bowl.
3. Using a grater, grate the frozen butter directly over the flour in the bowl. Do this as quickly as possible so that you don't warm the butter.
4. Using a table fork, toss the grated butter in the flour until it's all coated.
5. Put 3 tablespoons of cold water over the mixture and mix together with your fork. Add more water, tbs by tbs, if needed. The finished dough should be moist and starting to come together, but not wet.
5. Using your hands, quickly bring the dough together into a ball. Be careful not to knead the dough. just press it all together.
6. Wrap dough in plastic and let it rest in the refrigerator for at least 30 minutes.
Are you as excited as me that you just finished that??!!!
2¼ to 3-1/3 pounds of apples (depending on the depth of your pie dish)
1 cup light brown sugar, lightly packed (more or less to taste)
1 tsp ground cinnamon
pinch of ground cloves, nutmeg and/or ginger (optional)
1 - 2 teaspoons white sugar for sprinkling (optional)
1. Preheat oven to 425°F. Lightly grease a deep 9" ceramic pie dish.
2. Peel, quarter, core and slice the apples and place in a bowl. I prefer chunks so I cut them up into chunks. Do it how you want it.
3. Sprinkle the brown sugar and spice(s) over the apples and toss them well to coat.
5. Pack the apples tightly into the lined pie dish. It's ok if the filling comes up above the rim of the dish into a mound. **Tip- If there are any apples left over, how about some fried apples?
6. Roll out the remaining pastry dough.
7. Dip your finger in water and run it along the edge of the pastry in the dish. Place the dough on the pie and press the edges together. Trim the edges as necessary and crimp the seam closed with your fingers or the back of a fork.
8. With a pair of kitchen scissors, cut three vents in the top of the dough. You can either cut leaf-shaped vents and use the pieces you removed to fashion decorative leaves, or you can cut straight vents and use any pastry trimmings to fashion decorations as desired. Moisten the back of the decorations with a wet finger and gently press onto the top of the pie.
9. Glaze the top of the pie with 1 tbs of milk, then sprinkle the top with a little white sugar.
11. Enjoy the fruits of your labor hot, warm or cold. Personally, I love it hot with a little homemade rum whip cream on top while the hubs ate his with American cheese on top.