Ingredients

• Crust
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 cup chilled butter, cut into 1 inch cubes
• 1/4 cup ice water


• Filling
• 2 1/2 lbs. (about 6 large) apples
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1 tablespoon freshly squeezed lemon juice
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter
• 4 teaspoons (1 tablespoon plus 1 teaspoon) cornstarch

Directions

Crust

Food Processor method: Combine in food processor the flour, salt and sugar and process until combined. Add the butter and process until mixture resembles coarse crumbs. Add water to mixture while processing in a slow, steady stream until evenly combined (about 30 seconds).

Pastry Blender method: In a large mixing bowl, whisk together flour, salt and sugar. Add butter cubes and cut up with pastry blender until mixture resembles coarse crumbs. Add water and mix with a fork until combined. Bring all dough together with hands, molding into a ball.

Transfer the ball of dough onto a work surface and cut in half. Form each dough portion into separate balls, then flatten each ball into a disk shape (about 5 inches wide by 1/2-inch thick). Wrap each disk shape with plastic wrap and place in refrigerator for about 1 hour.

After dough has chilled for 1 hour, remove one disk from refrigerator and place on a lightly floured work surface. Once dough is soft enough to manipulate, roll into a 12-inch circle, flouring work surface as necessary to avoid sticking.

Fold dough in half and carefully transfer to a 9-inch pie pan. Once dough has been carefully fitted into pie pan, trim edges off of dough to fit pie pan (cut to outer edge of pie pan). Cover pie crust and place pie pan with crust in refrigerator. Remove second pastry disk and place on lightly floured work area. Roll into a 12-inch circle, transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and return to refrigerator.

Filling
Place the sliced apples in a large mixing bowl and set aside. In a small mixing bowl, combine sugars, lemon juice, ground cinnamon, nutmeg, and salt and stir until thoroughly combined. Add the sugar mixture to the apples and gently stir to combine. Cover the apples with plastic wrap and allow to sit at room temperature for 30 minutes or up to 3 hours.

Place a large strainer over a medium-sized bowl. Pour the apples and their juices into the strainer and allow the juice to drain from the apples into the bowl under the strainer. Allow apples to drain for about 15 minutes or until at least 1/2 cup of juice has drained into the bowl under the strainer. Return apples to large mixing bowl.

Pour the drained juice into a small saucepan and boil on medium-high heat until liquid has been reduced to about 1/3 cup and has a somewhat syrupy consistency. Remove from heat and set aside.

Remove top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes.

Sprinkle cornstarch over apple slices and mix gently to combine. Pour the reduced reduced juices over the apples and toss gently to combine. Remove the chilled pie crust in the pie pan from the refrigerator. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the bottom pie crust with a little water, then place the top crust over the apples. Tuck any excess pastry under the bottom crust and crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch slits starting about 1/2 inch from the center of the pie out towards the edge of the pie (this allows the steam to escape during baking). Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 425° F. Have two 3-inch strips of aluminum foil ready to apply to crust edges midway through baking process. Prepare a sheet of aluminum foil with sides folded up to place under pie to catch any drippings.

Place pie on folded up sheet of aluminum foil in oven and bake for about 20 minutes (or until edges of pie crust begin to brown). Remove pie from oven and cover all edges of pie crust with strips of aluminum foil to prevent further browning (pinch edges of aluminum foil strips together to hold strips in place). Bake for an additional 25 to 35 minutes or until the juices start to bubble through the slits and the apples feel tender (but not mushy) when a toothpick or sharp knife is inserted through one of the slits.

Remove pie from oven and place on cooling rack for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream and/or whipped cream. Store at room temperature for 2-3 days.