2 1/2 Cups all-purpose flour
¼ Teaspoon salt
1 Tablespoon sugar, optional
1 Cup very cold unsalted butter
4 to 8 Tablespoons ice water

Add 2 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.

Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.

Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.

Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).

Sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until the dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour.

5 Apples (I use 3 Red Delicious & 2 McIntosh
1 1/2 Cups granulated sugar
1/4 Teaspoon salt
1 Tablespoon ground cinnamon
1 Teaspoon ground cinnamon (to coat apple slices)
2 Tablespoons flour
2 Tablespoons butter
1 Egg
1 Teaspoon lemon juice
1 Cup water

Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl.

Scatter cinnamon over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside.

In a saucepan, combine the flour, butter, add in water, salt, lemon juice, sugar and 1 tablespoon of cinnamon. Bring to a boil, while stirring constantly.


Roll out the first half of pie dough on a lightly-floured work surface. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 1 1/2 to 2 inches larger than the dish.

Be careful not to stretch it, place the dough into the pie dish, and then trim the overhanging dough to within 3/4-inch of the edge of the dish.

Add sliced apple slices, and sauce into the prepared pie crust.

Trim excess dough from the top crust or lattice strips, and then fold the overhang underneath itself, forming a thick rim. Press it together or crimp it with your fingers (or use a fork).

Whisk the egg with a tablespoon of water, and then use as an egg wash by lightly brushing the top crust. This adds shine and helps the crust brown.

Bake at 350 degrees for 75 mins until the crust is golden brown.