Classic Apple Pie

For the crust, mix flour, sugar, and salt in a food processor. Add butter and pulse until a coarse meal forms. Slowly blend in ice water and continue to pulse until dough forms into a ball. Divide the dough in half and form 2 balls. Flatten one of the balls into a disk and wrap in plastic wrap. Roll out the second ball and place into a standard size pie plate, crimping the edges to form the bottom dough. Chill both sections of dough for at least 2 hours or overnight.

When ready to bake, preheat oven to 350 F.

Melt the 1/2 cup of butter in a large saucepan over medium heat. Whisk in flour until combined, and then add the water, sugars, cinnamon and vanilla. Stir to combine and bring to a boil. Reduce temperature to a simmer, add the apples, and let them cook for about 5 to 10 minutes, or until the apples soften a bit, stirring occasionally.

In a small saucepan over medium heat, add 2 tablespoons of the sauce from the apple pan (if some tiny apple pieces come along too it’s no big deal), plus the remaining tablespoon of butter, and allow the butter to melt. Stir mixture to combine, remove from heat and set aside.

Fill the chilled pie crust with the apple mixture. Roll out the top pie crust and either add the whole crust and crimp the edges together, or by prepare a lattice top. See notes for lattice crust preparation instructions.

Evenly spread/brush the butter glaze on the top pie crust. Bake for about 45-50 minutes or until golden brown. When baked, take pie out of the oven and allow to cool on a wire rack for at least 30 minutes before slicing and serving.

This pie is best enjoyed with a big scoop of vanilla ice cream.

Notes:
1. Crust from Epicurious.
2. If you’d like, you could use your own double recipe for a 9-inch pie crust or go ahead and use two prepared 9-inch pie crusts. You just want to make sure your dough is chilled.
3. Pie can be stored in the fridge, well wrapped, for up to five days.