Don’s Apple Pie – Page 2

In a large mixing bowl, combine the flour, salt, and sugar. Add the cubed butter.
Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, and mix until the dough starts to come together. Be cautious not to overmix.
Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Peel, core, and slice the apples into thin, even slices.
In a large bowl, combine the apple slices, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, flour, lemon juice, and lemon zest. Toss until the apples are evenly coated.

Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out one disc of the chilled dough into a circle slightly larger than your pie dish.
Carefully transfer the rolled dough to the pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
Pour the prepared apple filling into the crust, spreading it evenly.
Dot the filling with small cubes of butter.
Roll out the second disc of dough and place it over the apple filling. Trim the excess dough, leaving a 1-inch overhang.
Fold the overhang of the top crust over the bottom crust, pinching and crimping the edges to seal.
Cut a few slits on the top crust to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with granulated sugar.
Place the pie on a baking sheet (to catch any drips) and bake for 45-55 minutes or until the crust is golden brown and the filling is bubbly.
If the crust begins to brown too quickly, cover the edges loosely with foil.
Once baked, allow the pie to cool on a wire rack for at least 1-2 hours before slicing. Serve warm or at room temperature.

Enjoy your delicious Don’s Apple Pie!