Best Apple Pie
I'm not kidding!
2 1/2 cups all-purpose flour
3 T. granulated sugar
1/2 teaspoon salt
1 cup chilled butter, diced
1/2 cup cold water
8 apples (Granny Smith works well)
1 cup sugar
2 T. cornstarch + 2 tsp. for sprinkling crust
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 T. butter, diced
Place flour, sugar and salt in a food processor and pulse until combined. Drop butter into processor pulsing until you get a coarse meal consistency. Add cold water and pulse until dough forms.
Remove dough from processor and form into 2 equal sized balls. Place balls into plastic wrap and flatten into discs. Refrigerate 3 hours or overnight.
Slice and peel apples. Combine sugar, cornstarch, salt, cinnamon, nutmeg and sprinkle over apples. Toss to combine.
Preheat oven to 450°.
Roll out 1st dough ball into a large circle and fit dough into the bottom of a deep dish pie plate. Sprinkle 2 teaspoons cornstarch over crust. Add apple filling and dot with 2T. butter. I like to mound my apples high since they will cook down. I don't like a flat apple pie.
Roll out 2nd dough ball. Place on top of apple filling. You should have 1 inch overhang - fold this edge under and crimp edges to seal.
Place pie in the freezer for 5-10 minutes to firm up pie dough.
Before baking cut slits in top crust.
Mix together 1 T. sugar, 1/8 tsp. cinnamon, pinch of nutmeg and 1 T. milk. Brush this over the top of the pie crust.
Bake pie at 450° for 10 minutes. Reduce heat to 350° and bake for another 40 minutes until apples are soft.