Double-Crust Apple Pie

Ingredients

• 6  apples—peeled cored thinly sliced cut into 1-inch chunks or
• 2  plus 1 tablespoon butter unsalted cold cubed
• 0.3 teaspoon cinnamon 
• 2.8 cups flour for dusting all-purpose plus more
• 0.5 cup ice water 
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon salt 
• 1 cup sugar 

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. In a food processor, pulse 2 1/2 cups of the flour and the salt.
2. Add 2 sticks of the butter and pulse until it is the size of peas.
3. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide the dough in half. Flatten into disks, wrap in plastic and refrigerate until firm.
4. Preheat the oven to 37
5. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.
6. On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Spoon in the apples and top with the remaining 1 tablespoon of cubed butter.
7. Roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1 inch, fold the overlay under itself and crimp.
8. Cut a few slits in the top crust for steam to escape.
9. Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken.
10. Let the pie cool for at least 4 hours before serving.