Apple Pie

Info
Prep Time: 35 min
Cooking Time: 60 min
Makes: 10 servings
Source: Ricardo Cuisine

What You Need
Crust
2 1/4 cups (560 ml) unbleached all-purpose flour
1 pinch salt
3/4 cup (180 ml) chilled unsalted butter, cubed
1/2 cup (125 ml) ice water, approximately

Egg Wash
1 egg, lightly beaten
1 tablespoon (15 ml) water

Filling
1/2 cup (125 ml) sugar
1/4 cup (60 ml) butter, melted
2 tablespoons (30 ml) lemon juice
1/4 teaspoon (1 ml) ground cinnamon
1/4 teaspoon (1 ml) ground nutmeg
4 Royal Gala apples, peeled, cored and cut into 1/2-inch (1-cm) slices
or Cortland apples, peeled, cored and cut into 1/2-inch (1-cm) slices
4 Empire apples, peeled, cored and cut into 1/2-inch (1-cm) slices
or McIntosh apples, peeled, cored and cut into 1/2-inch (1-cm) slices

Make It
Crust
In a food processor, COMBINE the flour and salt. ADD the butter and PULSE until the butter is the size of peas. ADD the water. PULSE until the dough just begins to hold together. ADD water if necessary. REMOVE the dough from the food processor and shape by hand into 2 discs. WRAP with plastic wrap and REFRIGERATE for 30 minutes.With the rack in the bottom position, PREHEAT the oven to 190°C (375°F).On a floured surface, ROLL out 1 disc and use it to line a 25-cm (10-inch) Pyrex or ceramic pie plate.

Egg Wash
In a bowl, lightly BEAT the egg with the water. Set aside.

Filling
In a large bowl, COMBINE the sugar, butter, lemon juice and spices. ADD the apples and STIR to coat well. PILE the filling in the pie shell, making a dome. PRESS gently. ROLL out the remaining dough. CUT into strips 2 cm (3/4 inch) wide and arrange over the filling in a lattice pattern. PRESS the edges of the pie crust and TRIM off the excess dough. BRUSH the dough with egg wash. BAKE for about 1 hour. SERVE warm or cold.

My Comments
I did not use a food processor for the crust. I love the crust. Serve warm with vanilla ice cream!