Apple Pie

If there is anything as American as Thanksgiving, it's apple pie. And this is a fantastic 'deep-dish' pie that is as American as it gets.

Deep Dish Apple Pie
Crust:
3 cups flour
2 tsp sugar
2 tsp salt
2 sticks butter, diced and then frozen
6 Tbsp ICE COLD water

Filling:
8 apples, peeled, cored and sliced
¾ cup sugar
½ Tsp. cinnamon
¼ tsp. salt
3 Tbsp butter

Egg wash:
1 egg
2 Tbsp milk

Prepare the crust by mixing the flour, sugar and salt in a food processor fitted with a metal blade. With the processor running, add the butter through the feed tube until the mixture is just evenly granular and no more. Add just enough of the water to pull the dough together in a ball, then stop the processor. The dough can be a little dry so long as you can compress it together with your hand into a disk – but don’t handle the dough too long or it will not be flakey. Refrigerate the dough for at least 30 minutes.

Meanwhile, prepare the apples by sautéing them in a large non-stick skillet with all the filling ingredients. Cook for about 10 minutes, at least until the apples begin to soften. Preheat the oven to 350F.

Divide the crust in two, roll out into circles and place the bottom crust in a large pie dish. Add the apples and top with the second crust. Seal all around the perimeter of the pie, and place a few vent holes decoratively through the top crust. Whisk together the egg wash and paint the top crust all around with the egg wash. Sprinkle to pie generously with granulated sugar. Bake 30-40 minutes, until the crust is very golden brown.