3 c all-purpose flour
2 tsp grated lemon zest
1 c salted butter, chilled
6-8 Tbsp ice water
1 large egg, beaten
1 Tbsp sugar
4 cups thinly sliced apples (4-6 peeled apples; you can use Granny Smith, Cortland, Macintosh, or other sturdy baking apples)
1 c white sugar
1 tsp ground cinnamon
1/4 c cornstarch
1/4 c salted butter, chilled and cut into small pieces
I use a food processor to make pie crust and always have. Cut in the butter using short pulses, and after you add the water let the processor run until it starts to come together.
- Mix flour and lemon zest together with a wire whisk in a medium bowl.
- With a pastry cutter or two knives, cut in the butter until the dough resembles coarse meal.
- Add ice water and blend until the dough can be gathered.
- Divide dough in half and wrap tightly in plastic wrap or waxed paper. Chill for 1 hour or until firm.
- Combine sugar, cinnamon, and cornstarch in a large bowl.
- Add the apples and stir until they are well coated with the sugar mixture.
- Preheat the oven to 400F.
- On a floured surface , use a floured rolling pin to roll out one piece of pie crust into a circle 11 inches in diameter. Place the crust in a pie plate. Trim excess dough if needed, leaving about 3/4" over the edge of the plate.
- Spoon in the filling. Sprinkle butter pieces on top (I have lately started skipping this step and can't taste any difference).
- Roll out the second piece of pie dough and place over the filled pie. Fold overhanging top crust over the bottom crust and crimp together (make it pretty if you want).
- Brush the top crust with beaten egg and sprinkle with sugar (you can use white sugar or demerara). Cut steam slits in the crust.
- Place pie on center rack of oven and bake for 20 minutes. Turn the heat down to 350 and bake for an additional 30 minutes, or until the crust is golden brown and the filling is bubbling. Remove and allow to cool on a rack.