Crust:
- 2 1/2 cups flour
- 1 tsp salt
- 2 sticks butter, cut into small squares and chilled
- 1/4 cup ice water
In a food processor, combine the flour and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather any crumbs and pat it into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 30 minutes.
Filling:
- 2 tbps butter
- 2 1/2 lbs of pink lady apples cored & cut into slices
- 1/4 tsp allspice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup sugar
- 2 tbps flour
- 2 tsp cornstarch
- 1 tbsp apple cider vinegar
- 1 egg, beaten
Melt butter in pan/pot over medium high heat and all the apples. Stir till coated and cook. Once warmed through add in spices, salt and sugar. Lower heat and let run for 6 minutes. Then sprinkle flour and cornstarch and mix thoroughly into the pot. Stir pretty continuously for 5 minutes, it should thicken up. Turn heat off and add in apple cider vinegar. Once mixed pour into plastic bowl and leave uncovered to cool completely.
While cooling, set oven to 425 and place a baking sheet inside. Remove one of the disks, whichever looks larger and roll out to fit over your pie dish. Fit your pie dish and then place in the freezer.
Roll out second pie crust to be the size needed to cover the top of the pie.
Once the filling has cooled, pour it into the now frozen crust. Cover with 2nd piece of dough and crimp edges with fork. Make sure to cut 3 or 4 steam vents. Brush over with egg wash and sprinkle roughly 1 tbsp of sugar over the top.
Baking:
Place pie on hot cookie sheet and bake for 20 minutes at 425. Then reduce temperature to 375 and cook for an additional 35 minutes. Remove and cool for about two hours.