Annie's Cooking Club

For the Crust:

2 ½ cups flour

¼ cup sugar

½ table salt   

2 sticks unsalted butter, cold, cut into cubes

¼-1/3 cup ice water

For the Filling:

6-8 medium Granny Smith Apples, peeled and sliced

1 ½ Tbls. Lemon juice

1 cup sugar

1/2 cup flour

1 tsp. Ground cinnamon

½ tsp. salt

Crust dough:

Combine flour, sugar and salt in a large bowl and blend thoroughly.   Blend in butter with a pasty blender.  Continue until no large pieces of butter exist. 

Stir in water, working with hands, until dough adheres to itself, but is not sticky.  Portion dough into two parts, one for bottom crust and one for top.

Filling:

Toss apples with lemon juice after slicing.

Combine sugars, flour and cinnamon.  Coat apple pieces thoroughly with sugar.

Putting it together:

Divide crust dough. Roll one portion as a crust, slightly larger than the pie pan.  Roll the other portion for the top crust. 

Place bottom crust in Pie pan and form edges.  Fill with apples.  Cover with top crust and crimp together the bottom crust and top at edges.  Vent crust!!! by cutting slits, about 5. 

Bake at  450 for 25 minutes, reduce temp to 350 and bake about 40 minutes or until crust is brown on the bottom and juices are bubbly and thick.