Apple Pie

1. Make crust. Place flour, sugar, and salt in bowl. Whisk together.
2. Dice butter and place into the flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
3. Using a pastry fork (or continue using the pastry knife), add 1/2 cup of the ice cold water into the mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full cup of water.
4. Cut dough in half and cover the 2 disks in plastic wrap. Before rolling out, place them in the fridge for 30-40 minutes. This will make the dough easier to work with.
5. Peel, core, and slice apples. Put them into a mixing bowl. Add in the rest of the filling ingredients. Stir and set aside.
6. Roll out the first disk of dough on a well floured surface – roll it so that it’s large enough to overhang in a pie dish. Fold the dough in fourths and transfer to pie dish. Place in freezer for 5 minutes if too warm.
7. Preheat oven to 400°F. Pour apple mixture into pie crust.
8. On a well floured surface, roll out second disk of dough. Using a round biscuit or cookie cutter, cut out enough circles to cover the pie – circles should be about 1.5″ in diameter. Begin placing circles at the outer edge of the pie, slightly overlapping, working your way around until reaching the center. Brush the whisked egg over the top crust to achieve those golden hues, and sprinkle with turbinado.
9. Bake for 20 minutes. Lower the temp to 335°F and continue baking for 40 minutes. Once crust begins to brown, cover with foil.
10. Allow pie to set up for at least an hour before serving.