Best Apple Pie

Directions

Crust

1. Place flour, sugar and salt in a food processor and pulse until combined. Drop butter into processor pulsing until you get a coarse meal consistency. Add cold water and pulse until dough forms. 

2. Remove dough from processor and form into 2 equal sized balls. Place balls into plastic wrap and flatten into discs. Refrigerate 3 hours or overnight. 

Apple Filling

1. Slice and peel apples. Combine sugar, cornstarch, salt, cinnamon, nutmeg and sprinkle over apples. Toss to combine. 

2. Preheat oven to 450°. 

3. Roll out 1st dough ball into a large circle and fit dough into the bottom of a deep dish pie plate. Sprinkle 2 teaspoons cornstarch over crust. Add apple filling and dot with 2T. butter. I like to mound my apples high since they will cook down.  I don't like a flat apple pie. 

4. Roll out 2nd dough ball. Place on top of apple filling. You should have 1 inch overhang - fold this edge under and crimp edges to seal. 

5. Place pie in the freezer for 5-10 minutes to firm up pie dough.  

6. Before baking cut slits in top crust. 

7. Mix together 1 T. sugar, 1/8 tsp. cinnamon, pinch of nutmeg and 1 T. milk. Brush this over the top of the pie crust. 

8. Bake pie at 450° for 10 minutes. Reduce heat to 350° and bake for another 40 minutes until apples are soft.