Apple Pie

To make the crust, combine the two sticks of butter, flour, baking powder, salt and 3 tablespoons of the sugar in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

To make the filling, peel, core and slice the apples. Combine the apples in a bowl with the 1/2 cup of sugar, lemon juice, 1 tablespoon of flour, 1 teaspoon of cinnamon and 1/4 teaspoon of salt.

After the dough has chilled, cut it in half and roll each half on a well-floured surface into about a 10″ circle. Place one circle on the bottom of a 9″ pie dish and pour the apple mixture into the dish. Dot the filling with the remaining 1 tablespoon of butter. Place the remaining dough circle on top of the filling and crimp the edges for a tight seal. With a knife, make a couple of slits on top for steam to vent.

Brush the top of the pie with some milk or cream and sprinkle with the remaining 1 tablespoon of sugar. Place the pie dish on a sheet pan (to catch drips) and bake in a pre-heated 350 degree F oven for 1 hour. Allow the pie to cool completely before slicing.