Apple Pie for Two

First, make the crust: Stir together the flour, sugar and salt in a medium bowl. Add the cold, diced butter and blend it using a pastry cutter or two knives. Once the butter is thoroughly incorporated and is the size of peas, place the bowl in the refrigerator for 10 minutes. Once 10 minutes has elapsed, remove the flour mixture from the fridge and add the apple cider vinegar and 2 tablespoons of ice water. Stir this mixture together with a fork until it comes together. Add more water as needed. Don’t add more than 5 tablespoons of water. Shape the dough into a flat disk, wrap it in plastic wrap and chill for 30 minutes.

Have ready a 7″ metal pie tin and preheat the oven to 425°F. Peel and thinly slice the apples. Cut each of the slices in half so that you have apple slices about 2″ long. Place the apples into a bowl and toss with the orange zest, cinnamon, allspice and sugar. Allow to set while you roll out the crust. On a lightly floured surface, divide the dough in half, but allow slightly more dough for the bottom crust. Roll out the bottom crust into a circle 1″ larger than the diameter of the pie pan. Drape the crust over the pie tin and gently fit it up the sides—do not stretch the dough. Now, roll out the top into a 7″ circle. Have the top crust ready on the side. Pour the apple filling into the bottom crust, pressing the mixture down firmly to eliminate air gaps. Lay the top crust gently over the apples. Pinch the seams together prettily and cut two slits in the center of the crust for ventilation. Brush the pie lightly with milk and sprinkle extra sugar on top.

Bake on the lowest oven rack for 20 minutes. Lower the oven temperature to 350F° and move the pie to the middle rack to continue baking another 15-20 minutes, until filling is bubbling. Let cool at least 2 hours before serving. Serve with Blue Bell vanilla ice cream.