All American Apple Pie

For the crust:
Cut butter into 1/2 inch cubes. Place into freezer for 20 minutes.

Place flour, sugar, and salt in food processor and pulse a few times to mix. After butter has been in the freezer for 20 minutes, add to food processor and pulse 5–6 times. The goal is to mix the butter into the flour. The cubes of butter should be no smaller than peas.

Move flour mixture to large bowl. Add water to flour 2 tablespoons at a time. Toss with fork. We want to get to the point where, if you take your hand and squeeze a handful of flour, it will stick together. For this one, it ended up taking 10 tablespoons water.

Once this is done, divide dough into two. Work each half until it sticks together somewhat well and is in a disk. We don’t want the butter to fully incorporate. If you need to add more water, you can, but do so only very sparingly.

Tightly wrap in plastic wrap and place in freezer for 20 minutes.

Add 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg to large bowl

For the filling:
While freezing, peel and finely slice apples. Mix apples, sugar, flour, cinnamon, and nutmeg.

Preheat oven to 425ºF.

Take dough out of freezer and unwrap. Roll out the dough. Place one pie crust on the bottom of pie dish. Add pie filling. Dot with butter. Add top crust and use fingers to pinch crust together. Trim excess dough—keep in mind the crust will shink a bit, so leave a bit of room. Using fork, crimp the two crusts together.

Beat egg and brush on crust. Sprinkle with sugar. Using a knife, make four holes in top crust. Cover with foil.

Bake for 35 minutes. Remove tinfoil. Bake another 5–10 minutes, checking every 5 minutes. Remove when it looks done. Let rest for at least 2 hours before serving.